Spingerles Cookies

2 Eggs
1/4 Teaspoon Salt
1 Cup Sugar
2 Cups Flour (I used Wheat flour)
Anise extract to taste
1 Teaspoon Lemon Zest or Juice

In a bowl mix everything up really good.  When the dough forms knead it lightly for about a minute or so.  Place dough back into bowl and let it sit in the refrigerator overnight.  The next day roll out the dough again and using a springerles roll or cookie plates cut out cookies.  I didn't have either so I just used cookie cutters and cut them out as cookies.  Preheat oven to 325 and bake for 15-20 minutes, not letting the cookies brown you just want them to be cookies not bricks or mush. 

These cookies are delicious if you like the flavor of black licorice.  If you cook them too long and they become hard and crunchy (like mine) they are really good as tea or coffee cookies. 

Ginger Spiced Molassas Sugar Cookies

2 1/4 Cups Flour (I use wheat flour because it is better)
2 Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves
3/4 Cups Butter (I used Smart Balance) At Room Temperature
3/4 Cups Packed Dark Brown Sugar
1 Large Egg
1/2 Cup Unsulfured Molasses
Candied Ginger (optional)
Granulated sugar for rolling

Preheat oven to 375 degrees.  Combine baking soda, cinnamon, ginger, salt, cloves, butter, sugar, egg and molasses.  After all these ingredients are combined slowly add the flour.  Once the entire mixture is mixed up well you can add ginger is using.  Roll into balls and roll around in some granulated sugar.  Place on baking sheet and flatten with a fork like you would with peanut butter cookies.  Bake for about 12 minutes depending on oven.  Cool and enjoy.

Meringue Chips (they were supposed to be cookies)

3 Teaspoons Meringue powder (mine turned out wrong because I didn't follow directions and used 3 Tablespoons!!!)
1/4 Cup Cold Water
1/2 Cup Sugar
1/2 Teaspoon Vanilla

Preheat oven to 325 degrees.  Place Meringue powder, water and half of the sugar in a small mixing bowl.  Whip it at high speed for about 5 minutes.  Slowly add the sugar and the vanilla.  continue to whip at high speed for about 5 more minutes until the meringue mixture is stiff and dry (kind of like marshmallow cream but a little thicker).  Spoon into a cookie decorator or decorating bag tipped with a large tip.  Pipe onto a baking sheet that has been covered with foil or parchment paper.  Bake for 30-40 minutes, until dry but not brown (another mistake I made was not paying attention to the time).  When cool loosen gently from foil or parchment paper.

These look weird, and not at all like Meringue Cookies, but trust me, they are still very tasty!!

My Papaw's Chili

1 Pound ground Beef (I used Ground Turkey)
1 Medium onion browned with hamburger meat
2 Garlic cloves, minced
1 or two cans of Pinto Beans (can use kidney beans if you prefer and the amount of cans depends on amount of chili you want to make)
Chili Powder, Salt, Pepper and Coriander to taste
The Recipe calls for 1-2 Cans diced tomatoes but I cut up 3 tomatoes and used them instead

Cook and brown the meat.  In a crock pot drop in all the ingredients, including the meat and about 1/4-1/2 cup of water.  Let simmer on high for about 6 hours them put the crock pot on low for about 2 more hours.  You can add more water if you want to make the chili thinner it is all up to you, just add it slowly so that you don't make it too thin.  Also you can add some green bell peppers if you want (He did), but since I don't like green peppers I didn't add any.

 

Yes Chili doesn't photograph as well as it tastes, but trust me this is so delicious!!!

Rum Balls

1 6 Ounce Package of Semi-Sweet Chocolate Chips
1/2 Cup Sugar
1/3 Cup Rum (I used Malibu Rum...but use any kind you like)
3 Tablespoons Light Corn Syrup
2 Cups Crushed Vanilla Wafers (about 44 wafers)
Sugar to roll the balls in

In a saucepan melt the chocolate over a low heat.  Stir in the rum, sugar and corn syrup.  Slowly add the vanilla wafers.  Remove mixture from heat.  You may not be able to roll the mixture into balls until it cools a little.  When it is cool enough to handle roll the mixture into small balls and roll in sugar.  Store in an airtight container for several days before eating (let's the rum settle in and makes them more delicious). 

Microwave Peanut Butter Fudge

12 Ounces Semi-Sweet Chocolate Chips
12 Ounces Peanut Butter, I used Nutty Peanut Butter
14 Ounces Sweetened Condensed Milk

In a microwavable bowl cook up the chocolate chips and peanut butter.  Cook for about 2-3 minutes until the peanut butter is slightly boiling.  Mix the peanut butter and chocolate until combined.  Add the milk and stir the mixture completely.  Pour the mixture into a greased pan (about 8in) and refridgerate until chilled (about 2 hours).  Cut and eat up, but not at once because that will make you sick.

Sorry no picture for this one either.  Really all fudge does photograph the same and I didn't make this a great big house of fudge or a nice cat sculpture. 

Oh and this fudge...less sugar and the healthiest of the fudge made thus far.  Great recipe for those who can't have a lot of sugar...especially if you use dark chocolate chips.

Rum Fudge

2 1/4 Cups Sugar
1/2 Cup Evaporated Milk
1/4 Cup Light rum
1 Cup Marshmallow Cream
1/4 Cup Earth Balance Butter
1/4 Teaspoon Salt
1 6OZ Package of White Chocolate Chips

Have a 9inch pan greased and ready for your fudge.  In a heavy 2 quart saucepan, mix together sugar, evaporated milk, rum, Marshmallow Cream, Butter and salt.  Stir this mixture constantly with a large wooden spoon and bring to a boil.  Boil this for about 4-5 minutes stirring constantly.  Remove from heat and add the chocolate Morsels until completely melted.  Spread in the pan and let cool.  Cut and enjoy.

All fudge looks the same when photographed and I am sorry but I didn't feel like making fancy designs like pyramids and a Spinx.  So just look at the picture for the Microwave Fudge and imagine it in white.

Microwave Chocolate Fudge

2 Cups Marshmallows (either mini or regular or 1 jar marshmallow cream)
14 Ounces Condensed Milk
18 Ounces Semi-Sweet Chocolate Chips
1 1/2 Teaspoon Vanilla Essence
1 Pinch Salt

In a microwavable bowl mix marshmallows, milk and salt.  Cook in the microwave on high for 3-4 minutes or until the mixture has melted.  This will bubble to the top of the bowl...do not let it bubble over or you will have a big mess on your hands.  Stir the mixture together until it is smooth.  Add the chocolate chips and the vanilla until the chocolate chips have melted.  Spread fudge in a pan of your choosing (a square pan about 8in is good).  Refridgerate until firm (about 2 hours).  When firm cut and eat.

Sugar Coated Pecans

1 Egg White
1 Tablespoon Water
1 Pound Pecan Halves
1 Cup White Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon

Preheat oven to 250 degrees.  Cover one baking sheet with foil.  In a bowl mix water and egg white until they become nice and frothy.  In another bowl mix together sugar, cinnamon and salt.  Add the pecans to the egg and water mix and make sure they are all well coated.  After covering with egg and water mixture pout the pecans into the sugar mix and toss them.  Spread them out on the baking sheet.  Bake for 1 hour stirring every 15 minutes.  Once cooked drop them onto a piece of wax paper and let cool.  Enjoy.

Imitation Garlic Mashed Potatoes

1 Medium Head Cauliflower
1 Tablespoon Cream Cheese
1/4 Cup Grated Parmesean Cheese
1/2 Teaspoon Minced Garlic
1/8 Teaspoon Chicken Base or Bullion base (I added 8 ounces water with veggie bullion)
1/8 Teaspoon Black Pepper

Bring a large pot of water to a boil.  Clean and cut cauliflower into small pieces making sure to get rid of all of the leaves.  Add it to the boiling water and cook for about 6 minutes or until the cauliflower is soft.  Drain well and pat dry, do not let it cool.  In a blender or a food processor blend cooked cauliflower until almost smooth.  Add Cream Cheese, Parmesean Cheese, Garlic, Bullion mix, and Black Pepper.  Blend again but don't let the mixutre become super smooth or it becomes too watery.  Taste, add salt or other spices if you desire.  Serve while hot.

My recommendation: DO NOT FREEZE.  Mine was great until I froze it, then when it unfroze it was too watery because of the liquid in the cauliflower.  It tasted really good before that.

Mincemeat Pie (Meatless)

1 18 Ounce Jar of Mincemeat
2 Apples, Peeled, Cored and Chopped
1/2 Cups Brown Sugar
1/4 Cup Rum (I used Malibu Rum)
1 Teaspoon Lemon Juice
1 9 Inch Pie Crust

In a large bowl combine mincemeat, apples, brown sugar, rum, and lemon juice. Mix together thoroughly, cover and put in the fridge overnight.  The next day take mixture out of the fridge so that it gets to room temperature.  Preheat oven to 425 degrees.  Prepare crust (I just used store bought this time) and pour in the mixture.  Bake on bottom shelf in the oven for about 35-40 minutes.

Roasted Brussel Sprouts

1 1/2 Pound Brussel Sprouts
3 Tablespoons Olive Oil
1 Teaspoon Salt
1/2 Teaspoon pepper

Preheat oven to 400 degrees.  In a large resealable bag add oil, salt, pepper and brussel sprouts.  Shake bag so that all sprouts are coated then place them on a baking sheet, spread out so they are not touching up against each other.  Roast them in the oven for 30-45 minutes, shaking the pan or moving the sprouts around a little every 5-10 minutes so that they get an even coat of brown.  Reduce heat if they are getting burnt.  They will be dark brown almost black when they are done. 

Serve immediately.

Not to say anything, but these were totally delicious and I plan on making them again soon.  I didn't follow the directions because I was out of time before they got totally browned.  Honestly though they were still one of the best things I ever tasted!!!

Spiced Red Wine Cranberry Sauce

1 Cup Sugar (or 1/2 Cup Brown sugar)
3/4 Cups Dry Red Wine
1/3 Cup Orange Juice
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Cloves
1 (12 ounce) Package Cranberries (fresh not frozen)

Combine all ingredients except the cranberries in a medium saucepan.  Bring mixture to a boil stirring occasionally.  Once at a boil lower heat and let mixture simmer for about 3 minutes or until all the sugar has dissolved.  Add cranberries and simmer until cranberries pop and mixture thickens (It is so awesome to hear the cranberries popping!!!).  Remove from heat and cool.  Cover and chill so you can enjoy it this Thanksgiving!

I know the picture doesn't do the actual sauce justice, it tastes a lot better than it looks since it looks a little like beans!!!

Poor Man's Lasagna with Eggplant

1 large eggplant, peeled and sliced into 1/2 inch slices (or so)
2 eggs, beaten with a fork
1 1/2 Cups panko breadcrumbs or beaten crackers
1 jar pasta sauce
1 Cup shredded mozzarella cheese
1/2 Cup shredded parmesean cheese

Heat oven to 375 degrees.  Coat eggplant slices with egg then dip in breadcrumbs or crackers.  Spread a light coat of oil over a foil lined baking sheet.  Place the eggplant slices on it in a single layer.  Bake the slices for 15 minutes, flip over then bake another 10 minutes.  Increase the oven temperature to 475 degrees.  In a foil lined 8x10 inch dish layer pasta sauce, eggplant, cheese, and continue to follow this layering until all the eggplant has been used and is covered with a final layer of cheese.  I cooked up some turkey breakfast sausage to add to this and layered the sausage between the eggplant and the sauce.  So my layers when eggplant, sauce, sausage, cheese, eggplant, sauce, sausage, cheese.  Bake in the oven until the cheese melts and turns golden in spots, about 15 minutes.  Serve this delicious meal.  For two people this lasts about 3 days of leftovers.  It cost about $4 to make depending on the price of the eggplant. 

I did have a picture but I can't get it to load, so if I can get it to load later I will add it to this post.

Zucchini Bread

1 1/2 Cups Flour (I used wheat flour but it doesn't rise well)
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1 Teaspoon Cocoa Powder
1/4 Teaspoon Salt
1 Finely Cut, Unpeeled Zucchini
1/4 Cup Cooking Oil
1 Egg
1/4 Teaspoon Lemon Juice
1 Cup Sugar

Preheat oven to 350 degrees.  Cut up zucchini into small pieces (basically minced) and place it aside.  In a large bowl mix together the cinnamon, baking soda, baking powder, cocoa powder, salt, cooking oil, egg, lemon juice and sugar.  Mix well and slowly add the flour.  Once it is all mixed then slowly add the zucchini until it is all well mixed.  In a greased pan pour the mixture and place in the oven.  Cook for 55-60 minutes until a toothpick comes out clean.  Let cool for 5-10 minutes and then remove from pan.  Enjoy.

Cream Cheese Frosting

5 Ounces of light or reduced fat packages cream cheese, softened
3 Tablespoons butter, softened (I always use fake butter)
1 Cups sifted confectioners' sugar
1 Teaspoon vanilla extract
3/4 Cups Milk (Skim)

In a medium bowl mix together the cream cheese, butter, vanilla and milk. Gradually stir in the confectioners' sugar. Store in the refrigerator after use.  This is not for cupcakes or cakes, I made this for waffles like butter.  You may have to play around with the measurements depending on when you make it and where you live.  It does change if you make it in hot weather it is a little too runny so you may need to use less milk.  So feel free to play with this.  Sorry there is no picture for this recipe...frosting doesn't photograph well.

Turkey Meatloaf

This is a wonderful dish and for me comfort food.  I love meatloaf and since this is made with Turkey and not Beef it is healthier and still just as tasty!

1 Beaten Egg
3/4 Cups soft bread crumbs or crackers (I used Panko Wheat Bread Crumbs)
1/4 Cup milk, beer, apple juice, or water (I used skim milk)
Whatever seasonings that you want (I like salt, pepper, garlic salt, and either parsley or oregano depending on my mood)
1 Pound ground turkey
2 Tablespoons Ketchup

In a mixing bowl mix the everything starting with the egg, bread crumbs, milk, seasonings, and ketchup then mix in the meat.  If wanted you can also add chopped up vegetables.  Preheat the oven to 350 Degrees.  In a shallow baking dish pat the meatloaf mixture down.  Bake for about 40 minutes.  Take out and remove top layer of fat that has most likely formed.  Baked for 15-20 more minutes.  When this is done take it out and let it cool for no more than 5 minutes then slice and serve.  It is a delicious meal...I go to this recipe whenever I don't feel like really making something special with the ground turkey.  It takes a while to cook but mixing and everything makes this a really easy dish to cook.

I topped mine with avocado and it was AMAZING!!!  Next time I might even bake it with the avocado inside, and maybe even a little bit of cheese.  You can do all sorts of things with meatloaf!

Baked Tortilla Chips

1 package corn tortilla chips (if you are brave enough make your own...it's fun but frustrating sometimes!!)
1 Tablespoon Olive Oil
3 Tablespoons Lemon or Lime Juice
1 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt

Preheat the oven to 350 degrees.  Cut each tortilla into the size and shape you want.  I did a mix of strips and triangles.  Arrange them on a cooking or baking sheet.  In a mister mix up the lemon juice and oil until each is slightly wet.  Mix up the dry ingrediants and sprinkle of the wet chips.  I made 2 batches one with chili powder and another with garlic salt.  Bake them for between 7-10 minutes and the rotate the pan and do for another 7-10 minutes.  Make sure they get crispy but not too brown or they will not be tasty.  Let them cool and then serve with guacamole or salsa. 

Ribs

6 pounds ribs (I used beef short ribs but you can also use pork baby back)
Salt, pepper and garlic to taste
Barbecue sauce
2 beers

Cut the ribs into small portions.  Boil water and add the salt, pepper and garlic to taste.  Boil the ribs in the water for 30 minutes to get rid of some of the fat.  This is especially good for them so you don't get a huge and heavy layer of fat after you cook them in the crock pot.

After they have been boiled place the ribs in a crock pot (slow cooker) with the beer and the barbecue sauce.  This should cover at least half of the ribs.  Cover and cook for 4-6 hours, and if needed add more beer.  You don't want the ribs to sit too long in the sauce so you don't want to cover them otherwise the meat falls off and you have bones floating on the top.  Of course when the meat is falling off that also means the ribs are done.  You can slow cook them for as long as you want since they are actually cooked after the boiling process.  It really depends on your own tastes.  The beer I used was a pale ale and the ribs were lightly seasoned.

Soba Noodle Soup

Soba Noodles
Carrots
Shallots
Tofu
Mushrooms
Soba Noodle Soup Base
Teriaki Seasoning

The vegetables you can mix and match and add or take away whatever you want.  If you don't like carrots don't use carrots, if you don't like mushrooms don't use mushrooms.  You can use meat or Tofu, I like tofu because it give the soup an authentic Asian flair. 

For my soup I peeled and cut 2 carrots into really small pieces.  I also cut the shallots, mushrooms and tofu into really small pieces as well.  First thing to do is cook the noodles.  After they are soft put them in a wok.  In the wok add a little teriaki sauce, the veggies, the tofu and mix them up.  The noodles will darken a little in color and that is when they are done.  If you like you can cook the mix in the wok until the tofu is a darker color as well.  In a saucepan you mix the soba soup base to taste with water to desire.  Some like their soup really watery and some like it just so that there is a little soup and mostly just the noodles (kind of like how a chow mein would look).  In a bowl mix it all together and voila, you have Soba Noodle Soup!

Roasted Chestnuts

1 Pound Chestnuts
1/4 Cup Butter (I use Earth Balance fake butter)
Salt to taste
Cinnamon to taste

Preheat oven to 375 degrees.  Cut a 1/2 inch crisscross on the flat side of each nut.  If there isn't a flat side then just make sure to cut the crisscross or the nuts will burst in the oven/  Be sure to make it a clean cut through the shell.  Place the nuts in a shallow baking pan with the cut side up and bake for 25-30 minutes.  Allow them to cool then peel off the shells.  If you let them cool too much it makes the shells difficult to take off so make sure they are warm just not too hot to hold.  Place the nuts in a skillet with the butter.  Once the nuts are evenly coated with butter sprinkle salt and cinnamon over them.  Place the skillet in the oven and bake until they are golden on top.  You can also add the cinnamon and salt after they are baked but the way I did it they came out with a little bit of a candy coat.

These were really hard to peel and I am not sure I will make them again, but I have to admit they were very delicious.

Cinnamon Carrot Bread

3/4 Cups White Sugar
1/4 Cup Brown Sugar
3/4 Cups Olive Oil
2 Cups Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
2 Eggs
Pinch Salt
2 Carrots peeled and grated
1/2 Tsp Vanilla

Preheat oven to 350.  Grease a bread loaf pan (I use fake butter for this too).  In a large bowl mix white sugar, brown sugar, olive oil, baking powder, baking soda, cinnamon, eggs, salt and vanilla.  Mix until well blended.  Slowly add flour.  Once all the dough is blended add the grated carrots.  If you want to use less white sugar cut it back to 1/4 Cup and use 1/2 Cup Brown sugar (it's a little healthier).  Once all is mixed pour batter into the bread loaf pan and place on middle rack of oven.  Bake for about 60 minutes or until toothpick or knife comes out clean.  This bread is really good and since it has vegetables in it healthier than some breads.  I also sometimes add zucchini or yellow squash to the bread for a little color and bulk.

I love making bread.  In fact I welcome any recipes for bread, scones, cookies, pastries, all that good stuff!

Raspberry Blueberry Bread

2 Cups Wheat Flour
1 Cup Sugar
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Fake Butter (I usually use Earth Balance)
3/4 Cups Orange Juice
1 Egg
1 Tsp Vanilla
1 Cup Raspberries
1 Cup Blueberries

Preheat the oven to 350 degrees.  Stir the Sugar, Baking Powder, Baking Soda, Salt, Butter (if not using fake butter melt it a little so it mixes), orange juice, egg, and vanilla until well blended.  Slowly add in the flour and mix.  When the dough is all mixed add the berries.  Place the batter in a butter brushed bread loaf pan and place on the middle rack.  Cook for 1 hour to and hour and 15 minutes, basically until a toothpick or knife can be inserted and come out clean.  This bread is very moist so the toothpick or knife will possibly never come out totally clean due to the berries.  Let cool.  Once cool cut and enjoy. 

I have never used juice in bread but this was really tasty and really moist.  I have been really anxious so I cooked a bunch yesterday and it helped with the anxiety a little.  Which is why I have so many recipes for one day!!

Mini Apple Pies

9-12 apples, peeled and cored
Cinnamon
Sugar
Brown sugar
Rum
2 tubes Crescent rolls

Peel and core all the apples then cut into small pieces.  In a bowl mix cinnamon and sugar to taste, and add a small amount of brown sugar to make the mix sticky when it bakes.  Add in 6 cap fulls of rum and stir.  Let the apples marinate in the mix for 3 hours stirring once an hour.  Heat oven to 375 and open the crescent rolls.  Now there are two ways of dealing with this, either roll out the dough and using muffin cups make the dough into mini pie crusts or roll out the dough, fill it with the apple mix, close it off and make mini empanadas.  For the mini pies just fill the crust lined muffin cup with apple mix.  Bake for 20-35 minutes until crust is brown.

Crock Pot Turkey

2 Turkey Breasts (use more if feeding more than 2 people)
14 ounces of Broth (I used Chicken)
1/2 Cup White Wine or Vinegar (I used Red wine because I had no white)
Salt, Garlic and Pepper to taste
Veggies of your choosing (if you want to eat them after cooking they are more of a stew than veggies)

I also cooked some veggies on the side to eat

Place Stock, garlic, salt, pepper, wine and veggies in the crock pot.  On top of that place the Turkey Breasts, cut each breast in half first, they cook better.  Cook on low for 5-7 hours until turkey is tender and meat thermometer registers 170 degrees.  If having veggies on the side I like them crisp so they were steamed for about 5-10 minutes. 

I have been having LOTS of stomach problems so I have had to be careful what I eat.  In reality most days I don't feel like eating because I often feel sick after I eat.  I have found that semi-raw veggies, lean proteins, and wheat flour not only help me feel okay but they also are healthy for me.  Several of my recipes can be tweaked.  For example this recipe can be used for chicken and pork as well.  It makes a great stew if you would rather not eat the turkey as a single dish.  My husband enjoyed the leftovers as a stew the next day. 

Fresh Pea Soup St. Germain

small knob of butter (about a tablespoon and I used fake butter)
2-3 Scallions Minced
3 Cups shelled Peas (I used Frozen)
2 3/4 Cups Water
3 Tablespoons Whip Cream
salt, pepper and garlic to taste

In a heavy bottom saucepan or medium pot melt butter and add scallions.  Cook until scallions look limper.  Add peas and water.  Cover and simmer for between 12-25 minutes until the peas are soft.  Make sure to stir the peas occasionally so that they don't burn.  When the peas are tender and ladle them into a word processor or blender with a little of the cooking liquid.  Once cool Blend.  DO NOT BLEND IF HOT!!  Once blended put in rinsed saucepan or pot and add whip cream.  Heat up until a soft simmer and voila...serve and enjoy.

I know, I know, so far every soup I have made has been green.  Don't worry I have a white and orange soup coming up and of course another green one.  More soup next month!

I have decided I really enjoy cooking.  I have all these cookbooks that I never look at and it really does relieve stress.  It is almost as good as yoga.

Peanut Butter Pie

I love this recipe because it takes absolutely NO cooking (except for the hot fudge) so it is a great recipe for a hot day!

1 chocolate cookie crust (store bought or homemade is good choose your poison)
1 Cup Peanut Butter (I used low sodium natural peanut butter)
1/2 Cup Sugar
8 Ounces Cream Cheese at room temperature (I used low fat low sodium Cream Cheese)
3 Cups Whipped Cream (if you can find the low fat use it)
1 Jar Hot Fudge (I like and use Dark Chocolate when I can Hershey's makes a great one)

In a medium bowl mix peanut butter, cream cheese and sugar.  Mixture whipped cream into peanut butter mix slowly.  The mixture will stiffen a little as the whipped cream is added and become almost a pudding like consistency (a little tougher than that).  Spoon mixture into the pie crust and heat up fudge.  Spread fudge over the top of the pie to the edges of the pie.  Place pie in the refridgerator for at least 2 hours and then enjoy.

Warning: This pie is very rich and should only be enjoyed in small slices.  If you eat a slice that is too large you may experience peanut butter overload, chocolate overdose, and you may never be able to eat another pie again.  No seriously it really is a very rich pie.

Fudge Brownies with melted Peanut Butter Cups

1/2 Cup fake Butter (you can use real butter)
1/4 Cup Unsweetened Powdered Cocoa
2 eggs
1 Cup Sugar
3/4 Cup Wheat Flour
Lastly I had some melted peanut butter cups and I chopped those up (which was messy and oh so tasty) and mixed them in lastly

Preheat oven to 350 degrees.  Grease a baking dish for brownies.  Some people use different sized so that they end up with different thickness in the brownies.  I used a 9x5 pan that was 2 inches thick and ended up with brownies that were less than an inch thick.  Melt butter and in a large bowl mix butter, powdered cocoa, eggs, and sugar until well mixed.  Slowly add flour 1/4 Cup at a time.  When the flour is well mixed in the batter add the peanut butter cups.  Pour batter into the baking pan and cook for 30 minutes or until a toothpick can be inserted and pulled out clean.

These were an experiment for me because I had these melted Peanut Butter cups that I had no idea what to do with.  I was going to make cookies but decided to try something new.  My advice if you make this recipe is make sure that the baking dish is well greased because some of my brownies didn't want to come out of the dish.  Lessons we learn when experimenting with food.

Carrot Leek Soup

4 Tablespoons Butter (I use fake butter)
3 Leeks, Diced
3 Cups Sliced Carrots
1 Tablespoon Ground Coriander
1/2 Cup Think Plain Yogurt (Don't use Greek Yogurt it is too think and clumps)
Salt and Pepper to taste
1 1/4 Quarts Chicken Stock

Melt butter in a large pan.  Add Leek and Carrots.  Cook for 10 minutes covered until the vegetables just start becomming soft.  Stir in the ground coriander and cook for another minute, stirring occasionally.  Pour in stock and add salt and pepper to taste.  Bring to a boil over high heat.  Lower heat to low and let soup mix simmer for 20 minutes until the vegetables are soft.  Leave to cool (you NEVER want to put hot soup in a blender or food processor).  Once cool puree until smooth.  Return the soup to the rinsed pan and add yogurt.  Taste to see if you need to add more salt and pepper.  Heat but do not boil.  Ladle the soup into bowls and enjoy.  If desired you can garnish with cilantro or to make it Vegan use Vegetable stock instead of Chicken.

Still working on photographing soup so it looks good...ugh!

Mango Drop Scones

2 Cups Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1/4 Butter Chilled (I melted mine and used fake butter)
3/4 Cups Milk (You can also use soy or coconut milk)
1/4 Cup Honey
1 Egg
As many cut dried Mangos as you want

     Preheat oven to 375 degrees.  In a medium bowl mix Butter, Baking Powder, Salt, Milk, Honey and Egg.  Mix thouroughly.  Add flour and stir until all is well blended.  Add and mix in mango pieces.  With a large spoon drop dough onto a baking sheet.  Bake for between 15-20 minutes depending on your oven.  Let cool before eating.  Instead of Mango you can also use Pineapple, Papaya, or shredded Coconut if you like (especially good if using coconut milk - chocolate not plain of vanilla).

I know they look like cookies but they aren't the same texture as cookies, a little more doughy and fluffy than the average cookie.

Flat Coffee Cookies

1/2 cup fake butter (you can use real butter if you prefer)
1 cup sugar (I accidentally put in an extra 1/3 of a cup, but they are still delish, just put in more other stuff)
1/4 Tsp Baking Soda
1 Egg
1 Tsp Vanilla
1 1/2 C flour (I added 1/4 more since I had so much sugar)
2 Tbs Cinnamon (use it to taste, more if you want the cookies cinnamony, less if you don't)

Preheat oven to 375 degrees.  In a bowl melt butter, add sugar, egg, baking soda, and vanilla.  Mix until well blended.  Add flour 1/2 Cup at a time.  On a foil lined baking dish drop spoonfuls of dough.  Cook for 10-12 minutes or until edges start to become a darker brown.  Let cook.  These should turn out flat and crunchy.  They go really well with coffee as my husband can attest to.  He thoroughly enjoyed them as if they were biscotti (Which in a way they are except not double baked or in strips).

 

My Husband with a cookie

Fish Tacos

2 fish steaks (I used Mahi Mahi)
1 Tablespoon Cumin
2 Tablespoons Lemon juice
1 Tablespoon Lime juice
salt to taste
1 Tablespoon Minced Garlic
pepper to taste
1 Tablespoon flour
1 Tablespoon distilled White Vineger
1 Tablespoon Olive Oil

In a bowl combine all the ingredients except the fish.  Once everything is well mixed put in a large resealable bag with the fish as a marinade.  I suggest leaving in the bag 6-8 hours turning the bag over several times and kneeding the bag so that the spices don't settle. When ready to eat grill the fish for about 8-9 minutes turning over half way through the cooking process.  Broiling works as well just make sure to turn the fish over half way through the cooking process.

I used the Avocado soup previously made as a avocado base, as well as tomato, spinach (I prefer this over lettuce), the homemade salsa, a little cheese and some corn tortillas grilled so the edges are slightly burnt.

Chilled Avocado Soup

3 Medium Ripe Avocados
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Red or White Wine, or Dry Sherry if you have it
3/4 Cups Chopped Cucumber, peeled and seeded
1/4 Cups Chopped Scallion
1 Teaspoon salt
2 Cups Chicken or Vegetable Stock 
Hot Pepper Sauce (optional, I didn't use it)

Cut avocados in half, peel and seed.  Chop and place in blender (or food processor if you have one).  Add lemon juice and blend (you may need to use a spoon to get it all blended).  Add wine/sherry, cucumber and scallion.  Blend again.  Add Stock (I used Chicken this time because it was what I had at home) and blend until smooth.  Salt and blend one more time (if adding hot sauce add it here as well).  Cover and chill in refridgerator.  When ready to eat, serve and add a few extra scallions on top.  You can also add a spoonful of cream or yogurt and swirl (this is mostly for looks and does not add anything to taste).

Sorry Soup does not always take pictures well, this tastes better than it looks, I promise!!!

Homeade Salsa

2 Jalepenos
1 Yellow Pepper
Onion
4 tomatoes (I used Roma)
Salt and Pepper
Garlic
1 Tablespoon Lemon Juice

Chop up Jalapenos, Pepper, Onion (amount desired), Tomatoes and one clove garlic.  In food processor or chopper mix all of them together.  Make sure they are blended well, tomatoes will be more crushed and liquid than the other ingerdients.  Add lemon juice, garlic, salt and pepper to taste, continue blending.  Not all salsa will blend the same and this turned out to be chunky which my husband liked.

My husband likes Salsa for chips and on his burrito and in his omletts, so instead of buying store bought I decided to make some.  I don't eat spicy food so I didn't taste it but he said it was quite spicy so I suggest using only 1 Jalapeno.  Enjoy!

Baked Scallops and Green Beans

Scallops:
Panko Breadcrumbs
black pepper to taste
garlic powder to taste
1 lb sea scallops, rinsed and drained
1/2 Cup butter melted (I use vegan butter)
1/4 Cup tequila or white wine (used pre-mixed margarita mix)
1/2 Cup lemon juice

 Preheat oven to 350 degrees.  Lightly grease an 8x8 inch baking dish.  Combine breadcrumbs, pepper and garlic in a small bowl.  Press scallops (slightly damp) in mixture until they are evenly coated (they will not be covered just dusted) with the mix and place them in the baking dish.  I actually just cover a dish with foil because then it leaves less to wash later.  In a separate bowl mix melted butter, lemon juice and alcohol.  drizzle mixture over scallops.  Bake for about 15 minutes, until scallops are lightly browned.  Serve.


Green Beans:
Enough Green Beans to serve as many people as you are cooking for.
1/2 Cup Melted butter (again I use vegan butter)
minced garlic to taste
Grated Parmesan

Cut off tips of green beans.  Cut green beans into thirds and then in a skillet cook them, the butter and the garlic.  Stir occasionally while scallops are baking (about every 5 minutes), mixing butter and garlic well with the beans.  When finished place in a bowl or directly onto plates and put on cheese to taste.

I got this idea after watching "Hell's Kitchen" last night.  I wasn't sure how hard scallops would be to work with and to be honest they weren't too bad.  I really enjoy them but they are not for everyone.  Originally I wanted to do brussel sprouts with the scallops but when I got to the store they didn't have any fresh ones, so I chose the green beans instead.  If you can always use fresh food, not frozen, because they are crisper and don't get soggy or mushy as fast. 

Chilled Asparagus Soup (Vegan)

2lbs fresh Asparagus

4tbs olive oil or pretend butter (I used pretend butter)

1 ½ C sliced leeks or scallions (I used scallions)

3tbs flour (I used wheat)

6 ¼ C Chicken Stock, Water or Veggie Broth (I used Veggie Broth)

½ C light cream or plain yogurt (I used soft tofu)

1 tbs chopped fresh tarragon

Salt and pepper to taste

     Cut top 2 inches of asparagus spears and blanch in boiling water for 5-6 minutes.  Drain thoroughly.  (Blanching means boil then put into an ice water bath).  After done set aside (you can cut into smaller pieces). Trim ends of stalks removing any brown or woody parts.  Chop stalks into ½ inch pieces. Heat butter or oil in heavy bottomed sauce pan.  Add sliced leeks or scallions, and tarragon and cook over low heat for 5-8 minutes until soft but not brown.  Stir in chopped asparagus stalks, cover and cook for 6-8 minutes longer until stalks are tender (stir occasionally).  Add flour and stir 3-4 minutes (cooking uncovered).  Add stock and bring to a boil stirring occasionally.  Lower the heat and simmer for 30 minutes stirring about every 10 minutes.  Season with salt and pepper.  

Puree soup in food processor !TIP if doing it in a blender wait until soup has cooled to blend or top will pop off and you will get burnt and soup will be ALL over the kitchen!

Chill well, stir before serving.  If using yogurt or cream stir in a little for each serving.

Sorry there is no picture for this one, most of it ended up on my kitchen.  When I make it again I will post a picture.

Miso Soup

3-6 Tablespoons Miso Paste - miso comes in several varieties and ways.  Choose whatever you think sounds good if it is your first time making Miso soup.
1 Cup Scallions chopped
1 Cup Mushrooms chopped
1/2 Cup Soft Tofu cubed
4-6 Cups of water (or Vegetable or Chicken/Beef Stock if you choose)

You can use whatever veggies you like in your soup and make it to your desired taste.  If using soft tofu remember that it is SOFT and can be hard to cube due to it's softness.

In a medium saucepan over medium-high heat, combine Miso and Water; bring to a boil. Reduce heat to and stir continuously. Stir in tofu. Separate the layers of the scallions, and add them to the soup. Add mushrooms last because adding them earlier will cause the soup to be mushroomy in taste.  Mushrooms tend to seep flavor if they are boiled for a long period of time.  Simmer gently for 2 to 3 minutes before serving. 

Miso is very healthy and delicious.  It can be a meal on its own if your choose or you can have it as the first course of a meal.  Add edamame to your meal and you can have an Asian night themed dinner.  When ever my Husband and I go to eat sushi we always order a cup of miso soup as our first course.  If you want to make it a meal you can add meat, more veggies, or if you choose more tofu (if choosing a vegetarian option).

 

Chocolate Cheese Pie

Pastry:
1 package of Shortbread girl scout cookies (not the whole box just one package)
4 tbs fake butter

Filling:
2 250g packages of cream cheese
3 eggs
1/2 cup sugar
1/2 tsp vanilla
2 oz dark chocolate, melted

Smash up cookies really well into fine crumbs.  Melt butter add cookies and mix well.  Place on the bottom of a pie pan and flatten with the back of a spoon until all the cookie mix is flat to create the crust.  Cook in the oven at 200 degrees for 10 minutes.

Press cream cheese until easily mixed in a large bowl.  Add eggs and sugar until light yellow in color.  Mix in the vanilla and the melted chocolate.  Pour into pie shell and bake at 350 degrees for 40-50 minutes depending on your oven.  Once the pie is finished you can sprinkle chocolate sprinkles on it or melt more chocolate to create a shell on the top.

Mine doesn't look very chocolatey because I didn't fully melt the chocolate.  I left it a little chunky, it was still pretty yummy.

Mini Eggplant Pizzas

1 eggplant, peeled and cut into as many slices as you want (just don't make them too thin)
Olive Oil
Salt
Pepper
Pasta Sauce
Mozzarella Cheese (I like adding Asiago, Parmesan, and sometimes other cheese)

Preheat the oven to 425 degrees.  Brush both sides of the eggplant with oil and then season with salt and pepper to taste.  If you like you can also add some Garlic - fresh or ground.  Arrange them on a baking sheet (use parchment or foil to line it otherwise you have a lot of hard cleaning later) and bake until browned and almost tender, 6-8 minutes, turning once.  Spread desired amount of pasta sauce and cheese on each eggplant slice.  Bake until the cheese melts, 3 to 5 minutes.

Sometimes I add things to my pizzas like mushrooms or turkey pepperoni (did you know they had turkey pepperoni???), so make these your own and they are a healthy delicious meal. 

The reason I made these today was because I needed some comfort food and what better comfort than pizza?  I needed comfort to get over a recent rejection, so instead of making cookies and baking a dessert I made pizzas.  Interesting how cooking can be so cathartic.  The rejection still hurts so maybe I will bake some tofu cheesecake later, but for now both my psyche and tummy are satisfied.

Peanut Butter Cup Peanut Butter Cookies

½ C butter, margarine (I use fake butter)

½ C peanut butter

½ C granulated sugar

½ C packed brown sugar or honey (to make it lower fat you could use 2/3 C brown sugar instead of any granulated sugar)

½ tsp baking soda

½ tsp baking powder

1 egg

½ tsp vanilla

1 ¼ cups wheat flour

1 Package mini peanut butter cups (I get mine from Trader Joe’s, sometimes they have healthier versions such as sugar free or dark chocolate)

            In large bowl melt butter and add peanut butter, sugar, brown sugar/honey, baking soda, baking powder, egg and vanilla.  Mix until the mixture is a dark brown.  Add flour ½ Cup at a time. Add mini peanut butter cups and mix well.  This mixture will look like it has WAY too many peanut butter cups but trust me is doesn’t. 

            Preheat oven to 375 degrees.  Roll the dough into balls, it might be very sticky depending on which type of butter you use, and if it is too sticky then you may need to chill it in the fridge for some amount of time until it is less sticky.  Place balls 2 inches apart and put on cookie sheet.  You can flatten them but I don’t recommend it.  Cook for 7-10 minutes (time depends on how fast your oven cooks).  Transfer cookies to counter or wire rack to let cook.