Vegan Cheese sauce (Mac and Cheese, nacho cheese)

 2 cups of water

1/2 yellow onion peeled and quartered

2 cloves of garlic 

1 cup carrots peeled and chunked

1 1/2 cup Yukon gold potatoes

1/2 cup raw cashews

1/2 cup nutritional yeast

2 TBS miso

1 tsp paprika

2 TBSP lemon juice

2 TBSP apple cider vinegar

2 tsp salt

Put all of it in the instapot (or stove top pan) Instapot for 10 min on high (stove top just boil till veggies are soft)

Dump in blender and blend till smooth if it is too thick you can water down with almond milk

Serve over macaroni noodles

OR add chili powder, and green chilis and use as nacho cheese for nachos!

Vegan mushroom Stroganoff *elavegan.com

1 onion diced

6-9 garlic cloves minced

Lots of sliced mushrooms

3 TBS soy sauce

2 1/4 cup veg broth

6TBSP cornstarch

3 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp paprika

pinch red peppers

S&P

1/4 cup nutritional yeast

pinch of thyme and or Tarragon

Serve with rice or pasta

Heat pan and "fry" onions for a few minutes (I just do this in water you can use oil)

then add mushrooms add everything else except the cornstarch and almond milk bring to simmer 

stir almond milk and cornstarch together and then add to sauce stir till thickened stir about 10 min. taste for seasonings and serve while hot!

Tomato Basil Soup* by Homebasedmom.com

 

• 45 oz petite diced tomatoes with juice (2 jars of home canned tomatoes) 
• ▢2 C celery chopped
• ▢2 C carrots chopped
• ▢1 C onions  diced
• ▢1 tsp oregano finely diced
• ▢1/4 C fresh basil minced
• ▢4 C vegie broth
• 
  
• ▢1/2 C flour
• ▢1 C Parmesan Cheese freshly grated
• ▢1/2 C butter (vegan butter)
• ▢2 C half and half warmed (I use almond milk)
• ▢1 tsp salt
• ▢1/4 tsp black pepper

INSTRUCTIONS

• Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
• Cover and cook on Low for 5-7 hours.
• Thirty minutes before serving make the roux.
• Melt butter over low heat in a skillet and add in flour.
• Stir constantly for about 5 minutes
• Slowly add in 1 cup of hot soup.
• Add in 3 more cups of soup and stir until smooth.
• Put all back into the crock pot.
• Stir and add Parmesan cheese, warmed half and half, salt and pepper
• Add in oregano and basil.
• Cover and let cook on low for another 30 minutes or until ready to serve.

**** I also do this stove top and just put everything in down through Veggie broth and simmer till veggies are tender. Then make the roux and blend in the blender with a cup of hot soup then stir it all together. I don't use Parmesan cheese for our dairy free kids. But it can be added by those who want it. 

Bread Bowls

 4 TBSP sugar

4 1/2 tsp yeast

1 cup warm water

 1 cup warm milk (almond milk)

1/2 cup oil

1 1/2 tsp salt

4 lg eggs beaten

8 cups flour

1 egg white

2 tsp water

Dissolve yeast in warm water and milk, and sugar, add oil salt and eggs then slowly add flour. Let rise till double. Punch down and form balls on sheet seam side down. Let rise again.

Preheat oven to 425 deg whisk egg white and water and brush on bread dough just before putting in teh oven bake 20-25 min

Lemon poppy seed cookies (crazy about Cookies by Krystina Castella )

2 1/2 cup flour
1 1/2 cup sugar
2tsp baking soda
1/4 tap salt
3/4 cup oil
Freshly squeezed lemon juice from 6 med lemons
3 tbsp grated lemon zest from 2 med lemons
2tsp vanilla
1/8 cup poppy seeds
Preheat oven to 350
Combine flour,sugar Soda,salt.
Stir in the oil,lemon juice, lemon zest, vanilla, and poppy seeds, blend well
Drop 1tsp minds of dough on cookie sheets 2in apart bake 8-10 min

Cocoa Gravy~ Marsha Matlack

1 cup sugar
1/3 cup flour
1/4 cup cocoa powder
Whisk together and set aside
Heat 2 cups of milk till HOT
whisk in dry ingredients and keep whisking till thick over med heat
then add 3 TBSP butter and 1 tsp vanilla and serve hot over warm biscuits.

Sweet Potato Tacos~cooking classy

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

Yield: About 5 - 6 servings

Ingredients

• 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
• 4 Tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, diced (1 cup)
• 1 clove garlic, minced
• 1 (14.5) oz can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed and drained
• 3 Tbsp honey
• 3 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro
• Corn or flour tortillas
• Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.
• Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
• Recipe Source: Cooking Classy
• 
  i often just put all of it in the pan and stick it in the oven instead of using more dishes and in stages. It still turns out YUMMY
  This is a new favorite at our house. It's my "go to vegetarian" night. My kids don't know that so shhh.

THE BEST BROWNIES IN THE WORLD!!!` Tasty Eats at home

Ok I am going to admit it. I have been making brownies from a box for years! I love the Big fancy ones at Costco. But then we ran out and I really needed brownies for an FHE and thought I can whip up a batch. So I tried pintrest and thought that the ones called the best brownies in the world should be good enough! I was a little skeptical because it only called for 1/4 cup flour (ok I actually doubled it and put them in a 9x13 because an 8x8 isn't big enough for a family of 7 plus 2 missionaries! BUT these lived up to their name! I won't even by that box anymore! The missionaries agreed BEST IN THE WORLD!

 

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

Author: Kim Beaulieu

Recipe type: Dessert

Cuisine: American

Serves: One 8 x 8 pan of Brownies

Ingredients

• 8 tablespoons of butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs. beaten
• ½ teaspoon vanilla
• ½ cup semi-sweet chocolate chips
• ¼ cup flour
• ¼ teaspoon vanilla salt (you can use regular salt for this)

Instructions

1. Preheat oven to 325 degrees.
2. Line your pan with parchment paper. I find wetting it gets it more pliable.
3. Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon.
4. Remove from heat and add the sugar. Stir well.
5. Now add your eggs and vanilla, stirring until it’s smooth.
6. Add chocolate chips, flour and vanilla salt. Stir until well blended.
7. Pour into pan and place in oven. I always tap my pan to get out any bubbles and make it even.
8. Bake for 35-45 minutes, toothpick inserted should come out clean when done.
9. Remove and cool on a rack.
10. Serve with a smile.

Chicken with Pineapple salsa

Ingredients

16 ounces boneless, skinless chicken

Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes

Salsa:
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 cup red onion, diced fine
1 lime, juiced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno pepper, diced fine (optional)

Tips

Serve this flavorful, lean chicken dish in warm tortillas, or over brown rice with a baked sweet potato and steamed green beans.

Directions

Open the pineapple and strain to separate juice from fruit.

Place the juice in a baking dish. Stir in the soy sauce, honey, garlic and red pepper. Slice chicken breasts into 4 4-ounce portions. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare the salsa by combining all ingredients, including the reserved pineapple.

Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

This one is a family favorite!!!! I cook this one on the grill to keep chicken moist just spread more glaze (marinade) on each time I flip to keep the flavor!!!!

One pot tortellini and sausage in Tomato cream sauce

One Pot Tortellini and Sausage in Tomato Cream Sauce

Ingredients

• 1 lb package of Turkey Kielbasa
• 1/2 cup diced onion
• 20 oz. package of refrigerated Tortellini
• 28 oz can of whole tomatoes, cut in the can with kitchen scissors
• 1 cup chicken broth or water
• Pinch of salt & pepper
• 2 Tbsp cream cheese
• 2 cups shredded jack and cheddar cheeses

Instructions

1. Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Grarnch with green onions, if desired. Serve hot.

Tex Mes Sloppy Joes

Tex-Mex Sloppy Joes

Also seen on Kitchen Meets Girl

Ingredients

4 sliced bacon ( chopped ) 
1 pound ground beef, 95% lean meat 
1 onion ( chopped ) 
2 jalapeno peppers ( finely chopped ) 
3 clove(s) garlic ( finely chopped ) 
1 tablespoon chili powder 
1 1/2 teaspoons ground cumin 
1 1/2 teaspoons coriander seed ( ground ) 
1 cup beef broth 
1 cup tomato sauce 
1 tablespoon brown sugar 
2 tablespoons worcestershire sauce 
1 tablespoon cider vinegar 
1 tablespoon hot sauce 
to taste FRITOLAY, SUNCHIPS, Multigrain Snack, original flavor ( optional: Fritos, pico de gallo, pickled jalapenos, red onion ) 

Directions

1. In a large skillet, cook bacon until crisp. Remove bacon from pan and set aside. Add the ground beef to the pan and brown over medium high heat. Add bacon, onion, jalapeno, garlic, and spices to the ground beef. Cook until the onion is softened, approximately 5 minutes.
2. Combine tomato sauce, broth, brown sugar, worcestershire sauce, vinegar and hot sauce in a medium bowl. Pour over the beef mixture and simmer until the liquid reduces slightly, about 5 minutes.
3. Spoon beef mixture onto hamburger buns or rolls, and garnish if desired.

recipe from EveryDay with Rachel Ray, April 2013

My family loves this one. I never want to eat regular sloppy joes again they are So GOOD!

Sausage and Cheese Tortalini~ Recipe Mothers.com

You’ll Need:

- 1 Slow cooker
- 1 package of chicken broth (32 oz)
- 1 package of your favorite tortellini (20 oz, we used three cheese)
- 1 lb spicy italian sausage
- 2 Cans Diced Tomatoes (seasoned with basil, garlic & oregano)
- 8 oz. Cream Cheese (try low fat).
- Grated Parmesan Cheese for toppings.

1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.

This is YUMMMY!

Lime and Coconut Chicken~ Chaos in the Kitchen

Lime and Coconut Chicken

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs as well.

I love to serve this with Pina Colada Salad. I cook mine on the Grill instead of on a pan on the stove this keeps them so moist! 

Mediterranean Baked chicken~ The clever carrot

Marinade

• 1½ lbs. chicken breast or thighs (boneless & skinless)
• 2 garlic cloves, thinly sliced
• 2-3 tbsp. marinade from artichoke hearts
• 4 sprigs of fresh oregano, leaves stripped

Bake

• 2 small red onions, thinly sliced
• 1 pint grape or cherry tomatoes, left whole
• 1x 14 oz. jar marinated artichoke hearts
• 1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
• ½ c. Kalamata olives, pitted
• 1 small tub marinated bocconcini
• olive oil
• salt & pepper

Garnish

• fresh basil & parsley, to taste

INSTRUCTIONS

1. For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
2. When you’re ready to start cooking, preheat your oven to 400 F.
3. To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
4. Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
5. Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
6. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
7. Roughly chop a large handful of both basil and parsley.
8. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.
9. Serve immediately with crusty bread and a nice green salad.

spicy Sausage Pasta

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings. Click here for Nutritional Information.

White chilli~ Sister Tarnasky

4 cans white beans
16 oz carton sour cream
2 cups chicken broth
1/2 lb Colby Jack or Pepper jack cheese
3 lb chicken breasts
1 lg onion
green pepper
1-2 jalapeno peppers

Cook chicken and break into small pieces. Mix beans, chicken broth, onions and peppers. Add some garlic powder, salt and pepper, Cook until onions and peppers are tender, Add chicken and cook till heated through Thicken with flour and water if desired. Then sprinkle cheese over top and let it melt

Pina Colada pineapple upside down cake~ Dessert Now Dinner later

Piña Colada Upside-Down Cake
Ingredients
1/4 cup butter
1 cup packed brown sugar (light or dark)
1 medium pineapple
1/2 cup maraschino cherries, no stems
1 (15.25-18.25oz) box yellow cake mix
3 large eggs
1 (13.25oz) can coconut milk (I used light coconut milk)
1 tsp rum extract
1/2 cup sweetened flaked coconut
Instructions
1. Preheat oven to 350*F. Melt butter in the microwave & spread across the bottom & sides of a 12-
inch round pan. Sprinkle brown sugar over the butter on the bottom of the pan. Set aside.
2. Cut off the top & bottom of the pineapple, creating a flat base; slice off the rind from top to bottom.
Cut pineapple into slices about 3/4" each. Remove the core with a corer. Cut slices in half. Place
two slices in the center of the pan over the brown sugar to form a ring. Arrange additional pineapple
halves around the center ring until it fills up the pan. Place cherries in any holes that you see. Make
it pretty.
3. Combine cake mix, eggs, coconut milk & rum extract in a large bowl. Whisk until well-blended.
Carefully pour batter over the pineapple.
4. Bake 35-45 minutes or until the cake springs back when touched in the center or a toothpick
comes out clean.
5. Meanwhile, in a small saute pan, toast coconut on medium heat stirring frequently until lightly
browned & crisp. Once it starts to brown it happens quickly, so don't walk away or it might burn.
(Once you can hear a slight sizzle & smell it cooking, it will start to turn colors.) Once the coconut is
toasted remove it from the pan & put it in a bowl so it doesn't keep cooking in the warm pan.
6. When the cake is done, remove the cake from the oven & allow it to cool for 5 minutes on a cooling
rack. Then invert cake onto a large platter, removing the cake pan slowly to not burn yourself with
the sticky brown sugar mixture. Sprinkle & press toasted coconut onto the tops & or sides of the
cake. Enjoy!

red velvet white chocolate chip cookies

Red Velvet White Chocolate Chip Cookies
Delicious and chewy red velvet cookies with white chocolate chips.
Ingredients
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided
Instructions
1. Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda,
and salt. Set aside.
2. In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy.
Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just
combined.
3. Add in the dry ingredients until combined. Mix in 1/2 cup white chocolate chips.
4. Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Press 5 white
chocolate chips onto the top of each cookie dough ball. Be careful not to flatten the cookies.
5. Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and keep the cookies stored in an
airtight container.
Recipe by The Recipe Critic at http://therecipecritic.com/2014/01/red-velvet-white-chocolate-chip-cookies/

Hot Chocolate Bundt cake~ Cookies and Cups

Hot Chocolate Bundt Cake

Ingredients

Cake
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 cup cocoa powder (I used Hershey's Special Dark)
• 1/2 cup dry hot chocolate mix
• 1 cup butter, room temperature
• 1 (8 oz) block cream cheese
• 2 cups sugar
• 3 oz milk chocolate, melted
• 5 eggs
• 2 tsp vanilla
Glaze
• 6 oz milk chocolate
• 2 Tbsp dry hot chocolate mix
• 1/4 cup heavy cream
• 1 tbsp butter

How to Make

1. Preheat oven to 325°
2. Spray 10" bundt pan liberally with baking spray.
3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
4. In large mixing bowl (or stand mixer) cream together you butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.
5. In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add to butter mixture and mix until incorporated.
6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
7. Turn mixer to low and slowly add in your sifted dry ingredients.
8. Mix ingredients until incorporated. Don't over mix.
9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
10. Let cool in pan and then transfer to wire rack.
Glaze
11. In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
12. Remove from heat and let sit for 10 minutes.
13. Pour over cooled cake.
14. Garnish with mini marshmallows or Marshmallow Bits