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.