Pierogis with Cabbage and Apples

Ingredients:

• 1 16.9-ounce box frozen potato and cheese pierogis
• 2 Tbsp olive oil
• 1 small yellow onion, cut into 1 x 0.5 inch piece
• 1.5 crisp Green apples, peeled and cut into 1/2-inch pieces
• 1/4 small head cabbage, shredded (purple or green)
• 1 tablespoon apple cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Preparations:

1. Saute the pierogis in 1 Tbsp oil until both sides are just starting to golden.
2. Meanwhile, in another pan, heat the remaining oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. 
3. Add the apple and cook for 1 minute.
4. Add the cabbage, vinegar, salt, and pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes. 
5. Divide the cabbage mixture among plates. Serve with three pierogis and sour cream (optional) on the side.

Cup of Brownie

Ingredients:

• 2 Tbsp vegetable oil
• 2 Tbsp water
• 1/4 tsp vanilla
• Dash of salt
• 2 Tbsp cocoa
• 4 Tbsp sugar
• 4 Tbsp flour
• 1 tsp peanut butter

Preparation:

1. In a mug, add water, oil, and vanilla. Whisk well.
2. Add cocoa, sugar, and flour and mix.
3. Microwave for 60-90 second, I prefer 80 seconds. Center should be slightly molten.
4. Top with peanut butter and enjoy!

Sriracha Noodles

Ingredients:

• 4 oz Asian noodles (lo mein, udon, ramen, etc.)
• 2 Tbsp butter
• 1/4 tsp Red pepper flakes
• 1 egg
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• Fresh cilantro for garnish

Preparations:

1. Boil water for the noodles. Add the noodles and cook according to the package directions (boil for 5-7 minutes). 
2. While waiting for the water to boil, prepare the sauce. In a small bowl, stir together the brown sugar, soy sauce, and sriracha.
3. In a large skillet, melt the butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
4. When the noodles are tender, drain the water and add them to the skillet with the cooked egg. Add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle with cilantro leaves and serve!

Zucchini Biscuits

Ingredients:

• 1 zucchini
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup shredded cheese
• 1/4 cup Italian breadcrumbs
• 1/4 tsp salt
• 1/4 pepper

Preparations:

1. Preheat oven to 400.  Spray a muffin tin with cooking spray. If using a mini muffin tin, it will make 12. If using a regular muffin tin, it will make 9.
2. Grate the zucchini into a paper towel.  Squeeze all of the excess water out of the zucchini. 
3. In a medium bowl, combine all of the ingredients.
4. Fill each muffin cavity, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
5. Bake for 15-17 minutes, or until the tops are golden and the edges have not started to burn.
6. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.

Crockpot Lasagna

Ingredients: 

• .75-1lb of fake meat crumbles
• 1/2 onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, finely diced
• 2 Tbsp sun dried tomatoes, diced (optional)
• 1 15 oz container ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 12-15 lasagna noodles (uncooked)
• 2 cups shredded cheese

Preparations:

1. Combine the fake meat, onion, pepper, garlic, and sun dried tomato in a bowl. Set aside. {Sidenote: if using frozen meat, just set it out while chopping the vegetables and it should be fine by to combine.)
2. Place the ricotta, Parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, roughly 3-4 noodles, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetable mixture, and then 2/3 cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetable mixture.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cheese.
8. Cook on low for 3.5 hours. 
9. Sprinkle remaining cheese on top and cook on Low for another half an hour.

Citrus Marinated Tofu

Ingredients: 

• 1/2 cup chopped fresh cilantro, divided 
• 2/3 cup orange juice
• 2 Tbsp fresh lime juice 
• 5 cloves minced garlic 
• 4 teaspoons ground cumin, divided 
• 1 teaspoon smoked paprika, divided
• 1 1-pound block extra firm tofu
• 4 tablespoons extra-virgin olive oil, divided 
• 1 tablespoon honey 
• 1 medium red onion, cut into 1/4-inch-thick rounds 
• 1 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices 
• salt and pepper to taste

Preparations:

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 
2. Wrap whole block of tofu in paper towels. Squeeze gently and let sit for 20 minutes. Then, cut into 1/2 inch thick slices, 8 per tofu block.
3. Combine 1/4 cup cilantro, 1/2 cup orange juice, 1 Tbsp lime juice, 3 cloves garlic, 3 tsp cumin, and 1/2 tsp paprika in a large ziploc bag. Season with salt and pepper. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 15-20 minutes.
4. In a food processor, add remaining orange juice, lime juice, and garlic. Add 1/4 cup cilantro, 2 Tbsp. oil, 1/2 tsp cumin, 1/4 tsp paprika,and honey; purée until smooth. Season sauce with salt and pepper.
5. Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
6. Drain tofu from marinade. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables opposite tofu.
7. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
8. Serve over brown rice. Drizzle with sauce. 

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado

Potato Soup

Ingredients:

• 5 potatoes, peeled and quartered
• 1 small carrot (or 4 baby carrots), finely chopped
• 1 stalk celery, finely chopped
• 1/2 - 1, depending, onion, minced
• 1 1/2 cups vegetable broth
• 1 teaspoon salt
• 2 1/2 cups milk
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 1/2 - 1 cup shredded Swiss cheese (4 - 8 oz)
• 1/4 cup Parmesan cheese

Preparations:

1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, roughly 15 to 20 minutes. 
2. Mash mixture coarsely. Stir in milk. Return to a simmer.
3. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly, about 10 minutes.
4. Add cheeses. Reduce heat to low and let barely simmer for another 10 minutes.

Serves: 6
Prep Time: 45 minutes

Tamale Pie

Ingredients:

• 1 polenta roll 
• 1 lb of fake meat crumbles
• 1 cup Mexican shredded cheese blend 
• 1/2 cup corn
• 1/2 cup salsa 
• 1/2 tsp salt 
• 1 tsp chili powder 
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup water

Preparations:

1. Grease a 10-inch cast iron skillet. Set aside. Preheat oven to 350.
2. Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
3. In a different skillet over medium heat, combine the crumbles, corn, spices, and water and heat until it's thoroughly hot. 
4. Stir in salsa. 
5. Pour mixture on top of polenta. Top with cheese.
6. Cover with tin foil and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. 

Peanut Butter and Nutella Crescent Rolls

Ingredients:

• 1 8oz package Pillsbury Crescent rolls (8 rolls) 
• [Great for leftover cans of rolls from the holidays]
• 8 Tbsp nutella
• 8 Tbsp peanut butter

Preparations:

1. Lay out your crescent rolls on a non-stick cookie sheet. 
2. Spread 1 Tbsp of peanut butter over one side of each flat roll. 
3. Then, dollop 1 Tbsp of nutella at the wide end of the roll. 
4. Roll up your crescents and bake at 350 for 8 minutes.
5. Optional: top with extra nutella and/or powder sugar.

Sweet and Sour Sauce

Ingredients:  

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 1/2 cup white sugar
• 1/2 cup apple vinegar
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1 tbsp low sodium soy sauce

Preparations:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, ginger, and soy sauce. Heat to boiling. 
2. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water in a separate bowl. Slowly stir into saucepan. Continue stirring until mixture thickens. 

Cook Time: 15 minutes
Serves: 6

Mashed Sweet Potatoes

Ingredients:

• 4 medium-sized sweet potatoes, peeled, diced into 1 inch pieces
• 2 tbsp. brown sugar
• 2 tbsp. unsalted butter

Preparations:

1. Add them to a pot, and fill with water until they are covered by about an inch. Season with salt. Bring to a boil, then reduce to a simmer, and cook until they are fork tender, about 12 minutes.
2. Drain the water, leaving a bit at the bottom of the pot. Mash them using a potato masher or a fork.
3. Stir in brown sugar and butter. 

Cook Time: 25 minutes
Serves: 8

Rice and Chile Casserole

Ingredients:

• 4 cups cooked brown rice 
• 2 tbsp butter 
• Half a large onion, cut into 1 x 0.25 in pieces 
• 3 small chiles or 1 large chile, stemmed, seeded, and sliced. 
• 1 14oz can of diced tomatoes, drained  
• 1 cup corn kernels, fresh, thawed from frozen or canned and drained  
• 1 tsp kosher salt or to taste  
• 1/2 cup sour cream 
• 1/2 cup queso fresco (or half of grocery store wheel), can substitute with farmers, basket or ricotta cheese  
• 1 1/2 cup shredded 2% Mexican cheese

Preparations:

1. Place the butter in a saute pan set over medium heat.  Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft.  
2. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes.  Stir in the chile strips, corn, salt, and black pepper and cook for about 3 more minutes.  
3. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 10 to 12 minutes.
4. Preheat the oven to 375 degrees.  Greased a 8 x11 or 9 x 9 baking dish.  Layer the rice in the baking dish and press it down gently with a spatula.  Pour the chile mixture on top.  For the last layer, sprinkle the shredded cheese on top.
5. Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted and is golden brown.

Cook Time: 45 minutes
Serves: 8-10

Apple Pie

Ingredients:

• 9 inch pie crust (in the frozen food section) 
• 6 large or 7 medium apples
• 1 tbsp lemon juice, roughly
• 1/2 cup sugar 
• 2 tbsp flour 
• .5 tsp cinnamon 
• 1/4 tsp nutmeg 
• 1/8 tsp cloves
• 1 tsp corn starch
• 1/2 cup flour 
• 1/2 cup brown sugar 
• 3 tbsp butter, cold

Preparations:

1. Preheat oven to 375 degrees F.
2. Peel and slice apples. Chunk a couple of them. Place sliced apples in a large bowl. As chopping the apples, I sprinkle each apple with lemon juice to keep it from browning.
3. In a small bowl, mix together white sugar, 2 tablespoons flour, corn starch, cinnamon, cloves, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Spoon mixture into pie crust.
4. To make the crumb top, mix together 1/2 cup flour and brown sugar in a small bowl. Cut butter into small pieces. Cut in butter into flour mixture until it's crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
5. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Slow Cooker Apple Sauce

Ingredients:

• 10 medium Granny Smith apples
• 3/4 cups water
• 1/4 tsp salt
• 2 Tbsp honey 
• 2 Tbsp brown sugar 
• 1/2 Tbsp lemon juice
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon 

Preparations:

1. Peel the apples by cutting off the tops and bottoms of the apples, peeling each one with a vegetable peeler, and then cutting the apple away from the core.
2. Add all ingredients to the slow cooker and give it a quick stir. 
3. Set the slow cooker to 4 hours on high, stirring occasionally. 

S'mores Pops

Ingredients:

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 6 to 9 cinnamon sugar graham crackers
• lollipop sticks (available in cake decorating section of craft stores)

Preparations:

1. Stick the lollipop sticks until they are securely in the middle of the marshmallows. 
2. Place the graham crackers in a strong ziplock bag, and use a rolling pin to crush them until they are crumbs. Don't crush them until they are powder. Then, pour in a small bowl.
3. Heat the chocolate chips in the microwave, in 15 second intervals, until they are melted.
4. While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered.  
5. Gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated.  
6. Place on a plate or on wax paper to let cool and dry.

Muddy Buddies

Ingredients:

• 9 cups rice Chex
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 tsp vanilla
• 1 1/2 cup powdered sugar

Preparations:

1. Place cereal into a very large bowl, probably the largest one you own. 
2. In a microwavable bowl add chocolate chips, peanut butter and butter. Microwave in 15 second intervals, stirring in between, until all is smooth and melted. Stir in vanilla. 
3. Pour over cereal and toss to coat completely. Very carefully add in powdered sugar and toss to coat completely. 
4. Store in an airtight container in the fridge.

Renaissance Fair Almonds

Ingredients:

• 1 cup sugar
• 3 cups raw almonds (or a 16 oz bag)
• 1/2 Tbsp cinnamon
• 1/4 cup water

Preparations:

1. In a large skillet combine the sugar, cinnamon and water. Heat until all the sugar is dissolved. The easiest way to tell is when it stops changing color when you stir up the bottom.
2. Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture. Keep stirring until the sugar crystallizes and no water remains.  Once the sugar starts to crystallize, all the water will boil off very quickly.
3. Remove the pan from heat and scoop the almonds onto wax or parchment paper on a cookie sheet. Let the cinnamon almonds cool in the fridge before serving. These can be made a few days ahead.

Deep Dish Cookies

 

Ingredients:

• 2 tubes of pre-made cookie dough
• 8 small ramekins, about 4" in diameter
• Vanilla ice cream

Preparations:

1. Preheat oven to 375 F.
2. Fill ramekins 3/4″ deep with raw, room temperature cookie dough, roughly 1/4 of a tube. This can be done well in advance and stored in the fridge until time to bake.
3. Set ramekins on baking sheet and bake on the middle rack of the oven for about 15 minutes, or until the top is just slightly golden brown
4. Place ramekins on individual plates because they'll be hot and top with vanilla ice cream. One cookie is more than enough for one serving.

Baked, Fancy Mac And Cheese

Ingredients:

• 1 pound mini tube pasta, like rigatoni, penne, or macaroni
• 1/2 teaspoon olive oil
• 5 Tbsp unsalted butter
• 1 shallot, finely minced
• 2 garlic cloves, minced
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese (optional, or could use ricotta)
• 8 oz grated swiss cheese (or 1 shredded bag)
• 8 oz grated sharp cheddar cheese
• 8 oz grated mozzarella cheese
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1/4 cup Italian bread crumbs

Preparations:

1. Preheat oven to 375 degrees F. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat (the very large one). Once hot, add in olive oil and butter, then throw in shallots. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. 
3. Add flour to the skillet and whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. 
4. Pour in milk, stirring continuously for another 1-2 minutes. Add all of the grated cheeses, and mascarpone if using. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg. Add pasta to the skillet and toss thoroughly to coat.
5. Sprinkle the top of the mixture with breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.