Black Bean Soup

I will be the first to say this soup looks disgusting, but it is soooo good and super easy! Give it a try. I am pretty sure you will love it.

Black Bean Soup

1 can black beans rinsed
1 cup chicken broth
1/2 cup chunky salsa
1/2 tsp ground cumin
Puree chicken broth, salsa, and cumin, and half the beans until smooth . Warm in saucepan over medium heat. Top with sour cream, cheese, and cilantro.

Cheap and Easy Chocolate Chip Cookies

This recipe is a lifesaver for those nights you're out of eggs and butter and craving cookies oh so badly!

Cheap and Easy Chocolate Chip Cookies

Layered Rice Krispie Treats

This are evil. They are so addictive and yummy!

Layered Rice Krispie Treats

Layer 1- Make a regular batch of rice krispie treats. Melt 5 Tbsp of butter and 10 ounces of marshmallows. Add 6 cups of Rice krispies. Put into greased 9 x 13 pan.

Layer 2- Put 2 cups of minature marshmallows on top

Layer 3- In a sauce pan melt 1 pound of carmels, 1/2 cup butter and 1 can sweetened condensed milk. Pour mixture over marshmallows.

Layer 4- Make another batch of rice krispies and put over the carmel mixture. Let cool and enjoy.

Chocolate Zucchini Bread

I think this is so yummy! I have never had chocolate zucchini bread and my dear friend Kim brought me a loaf and it was so good. Even my kids ate it. I did a batch for Fred with butterscotch chips in it.


Chocolate Zucchini Bread

Cream together

3 eggs beaten
2 cups brown sugar
1 cup oil

Add and beat well

2 1/2 cups flour
1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 1/2 Tbsp vanilla
6oz. chocolate chips (milk chocolate)
2 Tbsp. cocoa
2 tsp baking soda
1-2 tsp cinnamon
2 cups grated zucchini
1 1/2 cups chopped nuts


Bake in a greased loaf pan at 350 degrees for 45-50 minutes. Makes 2 loaves.

Chipotle Lime White Bean and Corn Quinoa

This recipe is sooooo yummy. Even Fred loves it. He enjoys it with chips, I like to eat it alone. I got it off the picky palate website. It is super easy and everyone who has tried it loves it.


Chipotle Lime White Bean and Corn Quinoa

1 Cup uncooked quinoa
3 Tablespoons fresh lime juice
3 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon garlic salt with parsley
1 teaspoon adobe sauce (from can of chipotle peppers)
1 can yellow corn, drained
1 can white beans, drain and rinsed
1/2 Cup fresh chopped cilantro leaves, chopped
2 chipotle peppers, chopped
1/2 Cup red bell pepper, chopped
1/4 Cup green onions, chopped (the green parts)

Prepare quinoa according to package directions. In a small bowl whisk the lime juice, olive oil, salt, parsley and adobo sauce. Pour into quinoa and mix in corn, beans, cilantro, chipotle peppers, red bell pepper and green onions. Cover and chill until serving.

8-10 servings

Crispy Peanut Butter Treats with Chocolate Chips

These were an instant hit with the whole family last night! I'm so excited to have a healthier alternative to rice crispy treats, one of my favorite things! I got this recipe from The Kind Diet. Every recipe I've tried from this cookbook has been so good. Here's what Alicia says about them:

These little yummies will blow your mind. Everyone-and I mean everyone-in your life will love these. You can serve them at parties, for after-school snacks, or as a regular dessert. They are also great for travel; I pack a big batch in my suitcase on most trips. Perfect for when I'm running late, have skipped a meal, or just want a dessert that won't bring me down, these treats are awesome.

Awesome is right! I'll be making these all the time.

Makes 9-12 squares
1 box brown rice crisps cereal (I found a gluten-free, whole grain, on sale at Good Earth!)
1 3/4 cups brown rice syrup*
fine sea salt
3/4 cup peanut butter or almond butter (preferably unsweetened & unsalted)
1/2 cup grain-sweetened, nondairy chocolate or carob chips (or whatever you want!)

Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips.

Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your wooden spoon slightly and press the mixture evenly into the pan. Let cool for 1 hour-if you can-before cutting into squares or bars.

Pineapple-Cashew-Quinoa Stir-Fry

This totally knocked our socks off!

Recipe says quinoa should be cooked and refrigerated at least an hour (or overnight) but we didn't do that and it was fine! The only thing I might change is adding the basil and mint leaves a little later so they are less cooked and more flavorful.

This is such an easy, healthy, & delicious dish!

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
1/2 tsp. soy sauce

Stir-fry:
4 ounces cashews, raw and unsalted
3 T peanut oil
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds
1/2 in. piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 T finely chopped fresh mint
10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
3 T soy sauce
3 T vegetable stock
1 T mirin -(in the Asian aisle at the market)
lime wedges for garnish

Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry, chill the covered quinoa for at least an hour.

Prepare the stir-fry:
Use the largest nonstick skillet you have or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4- 5 minutes.
Remove cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chili pepper and ginger. Stir-fry for about 2 minutes, then add bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 minutes, until the quinoa is very hot.
Serve with lime wedges.

-recipe from Veganomicon

Pizza! Pizza! Pizza!

Pizza Crust

1 1/4 cups water
4 Tbsp oil
4 cups flour
1 tsp salt
1 tsp sugar
2 1/2 tsp yeast

Mix 1/4 cup water, sugar, and yeast. Let set till bubbly. Mix the rest of the ingredients and let rise to double in size. Kenad pizza crust and roll out onto 2 pizza pans. Let rise for 10 minutes. Top pizza with sauce and toppings. Bake at 400 for 10-15 minutes.

Chad's BBQ Fajitas

My husband, Chad, made up this recipe and whipped these up last night. They were INSANE! Hands down, best fajitas I've ever had! And they are so incredibly simple and easy to make.

We didn't use cheese or sour cream because we're a semi-vegan household. These would be delicious with veggies alone, but Chad added shrimp & shallots for himself this time.

3 T olive oil
2 T vegetable oil
2 T cumin
2 T Cajun seasoning
salt & pepper
1 tsp. garlic powder
juice of 3 juicy limes
portabella mushrooms
green bell pepper
one small onion
3 roma tomatoes
1/2 pound shrimp
1/2 pound scallops
tortillas (your fave...we make ours with flour, water, oil, & tortilla press)
cilantro
avocado
chipotle salsa (we used Sunflower Market's, and it's delicious!)

Mix first 7 ingredients together and pour over diced veggies & seafood (or meat) in a bowl. Let sit at room temperature to marinate for about an hour. Then grill until done! Veggies should be nicely charred and caramelized. Wrap in tortilla and top with avocado, salsa, & cilantro. YUM!!!

*we used one of those veggie basket thingies to grill the veggies and shrimp in.

The best Snickerdoodle Ever

Okay I am not a snickerdoodle lover but Fred LOVES them. I was at a baptism last year and there was these snickerdoodles that looked so good and I had to try them. They are divine. SO GOOD!

Snickerdoodles

1 cup regular Crisco
2 cups sugar
2 eggs
1 Tbsp milk
1 tso vainlla ( I always use almond)
3 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar

Cream Crisco and sugar. Add eggs, milk, and vanilla. Gradually add flour, salt, baking soda, and cream of tarter. Dough should be soft but not sticky. Use large scoop to form cookies. Roll unbaked cookies in mixture of 1/4 cup cinnamon and 1/2 cup sugar. Place cookies on cookie sheet; bake at 375 degrees for 13-16 minutes, or until surface of cookies start to crack.

Peanut Butter Bars

I remember eating a yummy peanut butter bar when I was in grade school. Begging anyone who would give me theirs. I would occasionally reminisce about this wonderful treat and then one day Fred's friend was talking about the same yummy bar. His mom knew a cafeteria lady and got the recipe and it was the same wonderfulness and gloriness as I remembered. YUM!

Peanut Butter Bars

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 tsp baking soda
1 1/2 cup flour
1 1/2 cup rolled oats
3/4 cup peanut butter
2 eggs

Press into greased cookie sheet. Bake at 350 degrees for 10 minutes

Pour 1 bag chocolate chips right away. Spread over bars when melted. When chocolate cools add frosting.

Frosting
1/3 cup peanut butter
4 1/2 cup powdered sugar
1/4 cup milk

Lasagna

I know everyone has a lasagna recipe but I thought I would post mine anyway. Now that I am getting pics of everything, I may make this into a recipe book at some point and I want it in there.

1 lb ground beef browned
1 small onion diced
1/2 clove garlic minced
1 Tbsp parsley flakes
1 tsp basil
1 tsp oregano
3/4 tsp salt
2 cans diced tomatoes
1 large can tomato sauce

Simmer all the above together

1 lb mozzaralla cheese
1 pint cottage cheese
1 can cream of chicken soup

I used to cool and drain 1 pkg Lasagna noodles but now I use the no cook noodles and they taste the same. In a 9 x 13 pan alternate in layers beginning with noodles, meat sauce, cottage cheese, mozzarella cheese.
1 lb mozzarella cheese grated
cottage cheese

On the last layer I don't put cottage cheese and I add the cream of chicken soup to the meat sauce. The add the cheese on top of that, Bake at 350 degrees for 30 minutes.

Scootcheroos

Scootcheroos

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1/2 bag milk chocolate chips
1/2 bag butterscotch chips

Combine corn syrup and sugar and dissolve. Bring to a boil. Once it has boiled and dissolved take off stove and add peanut butter and rice krispies. Stir well. Pour into greased 9 x13 pan. Melt chips in microwave and stir together. Spread on top of rice krispies . Let chocolate harden.

Baked Potato Soup!

Baked Potato Soup

2 Tbsp dried onion
3 Tbsp butter
1/2 cup flour
5 cups chicken broth
3 baked potatoes chopped
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
2 cups half n' half or milk

Saute' onion in butter. Stir in flour. Add broth and stir until flour lumps are gone. Add cooked potatoes. Add basil, salt, pepper, and garlic salt. Stir in half and half.

Garnish with green onions, bacon bits, shredded cheddar cheese, and sour cream.

Yummiest Raspberry Sour Cream Ice Cream

This is one of my all time favorite homemade ice creams. It is so smooth, and I love raspberries. I made this for myself on Mother's Day because I felt like I deserved it.

Raspberry Sour Cream Ice Cream

2 10 ounce frozen raspberries ( I blend mine in the blender)
3 1/2 cups sugar
5 tsp vanilla
1 5 1/3 oz evaporated milk
1 cup sour cream
6 eggs beaten
1 quart heavy cream

Mix together and add to ice cream machine. Enjoy!

Mexican Hot Chocolate Cupcakes!

This cupcake is so good I'm actually singing to it in my head! Oh my cupcake, oh my cupcake....to the tune of Oh My Darling Clementine. lol!



Don't make these because they are vegan (they are but you'd never know!!!) or healthier (they are but you'd never know!!!)...only because they might be the best cupcakes you've ever had!

1 cup coconut milk
1 T ground flaxseed
3/4 cup all-purpose flour
2 T corn flour
1/4 cup almond meal
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
pinch ground cayenne pepper
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
1 tsp. almond extract

For topping:
1/2 cup powdered sugar
2 T cocoa powder
1/2 tsp. cinnamon

Preheat oven to 350 & line muffin pan w/ cupcake liners.
Whisk together coconut milk & flaxseed, and allow to sit 10 minutes.
In another bowl, sift together flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.
Whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. Gently add wet ingredients to dry. Fill liners 3/4.
Bake 22-25 minutes. Sift powdered sugar onto cooled cakes, then cocoa in the middle, then cinnamon.

-recipe from Vegan Cupcakes Take Over the World

note: you can make your own almond meal in 5 minutes! Much cheaper than buying it. 1/2 cup raw whole almonds in coffee grinder. Pulse until pretty finely ground but not too much or it'll turn into almond butter! Sift out. Place remainder back into grinder and pulse again. Repeat until it's all sifted. Easy!!!

Chili & Cornbread for a Cold Spring Day

Thanks so much for inviting me, Julie! I'm happy to share some of my favorite vegetarian recipes. There are so many, from black bean pineapple enchiladas to pad thai, I don't know where to begin! So I guess I'll start with my most current favorite.

First some background. I've been vegetarian for 15 years, but a part-time veg since birth. After some recent researching, I've slowly been breaking out into a full time vegan! Never thought I could ever accomplish this because I am such a food LOVER, and I thought being vegan meant slowly starving and enjoying nothing. I was so wrong! There is so much delicious & exciting food out there, in fact, I am starting to think vegan cuisine is even better! So, I will be posting some vegan recipes along with the vegetarian ones.

I think, to incorporate some vegetarian recipes into your diet, like Julie is doing, is so awesome!

So, onto last night's dinner & our current favorite dish. I usually only eat chili in the fall, because it's part of the joy of autumn and I like to savor that. But then I saw this recipe and just had to try it right away! And it's been so cold, chili sounded perfect. You may want to save this one for the fall, and from this point on, I will post more seasonal recipes. But I'm sure here in Utah there is one more cold, snowy or rainy day left this spring to enjoy a big bowl of wholesome, super yummy, chili & cornbread!

This recipe is vegan. Got it right here.

Tempeh Chili con Frijoles & Cornbread
To read the full recipe go to that link above. But I have a few notes to add.

tempeh: I know a lot of you are thinking, what the??? Ya gotta get it at a health food store, pretty sure. I found it at Good Earth in AF. But don't be scared, it's just grains! Looks like tofu, kinda, but hearty & nutty. It crumbles up nicely for this recipe and I love the texture. But I think tofu could work fine as well, if it's all you can find.

I found the reviews below the post very helpful.

We only used 2 T chili powder because it's all we had left. This made it perfectly mild for the kids, though we'd prefer it spicier. I'd probably add a jalapeno. But if you don't like spice, the 2 T is perfect!

For those who don't have beer on hand, go raid your naughty neighbor's fridge or something! ;) We did not use a very dark beer, but medium ale, so I don't think dark is absolutely necessary. I do think quality is what really matters, and the darker the richer. But don't worry, the chili doesn't taste like beer! It just adds a magical touch that will be your own dirty little secret when your friends & family rave about the super fine taste! :)

Definitely top it with the avocado and cilantro. It was sooooooo good!!! Also, tortilla chips would be even yummier!

This chili seriously ROCKS!

Lastly, there is a link to the cornbread recipe there. It was moist, easy, and delicious!!! If you want sweetness maybe try a little honey or agave nectar, but I loved it as is!

Oh, and sorry no pictures! I'll try to have some next time...I was enjoying my chili too much to fetch the camera. :)

Happy Eating!

Introducing Deann

Hey guys, I am having my cousin Deann post on this blog too. She is an excellent cook and is also a vegetarian so we will be getting some other options. I am excited because we try to eat 1-2 meals a week without meat. Thanks Deann.

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

3/4 cup shortening
1 1/4 cup brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup Flour
1 tsp salt
3/4 tsp baking soda
1 1/2 cup chocolate chips

Combine shortening, sugar, milk, and vanilla in large bowl. Beat, add egg. Combine flour, salt, soda. Mix, then add chocolate chips. Bake at 375 degrees for 8-10 minutes.


These are my favorite chocolate chip cookies. I put andes mint chips in alot because I love mint.

Dill Lime Chicken and Rice Pilaf

Dill Lime Chicken

1 cube butter
3 tsp. dill weed
2 tsp. dried chives
juice of 2 fresh limes

Melt together in microwave. Dip cooked chicken into the sauce or pour over baked chicken breasts.

I like to BBQ my chicken breasts. Fred and I love this but the kids eat their chicken plain.

Rice Pilaf

1/2 c. butter
2 c. uncooked rice
dash of garlic
dash of accent
4 c. chicken broth
1 small pkg. sliced almonds
1 small can mushrooms
1 bunch parsley

Melt butter in skillet. Add rice and cook until light brown. Put browned rice in 9 x 13 casserole pan. Add garlic and accent. Stir and pour chicken broth in. Add mushrooms. Cook covered at 325 degrees for 45 minutes. While warm add sniped parsley and almonds.

Yummy Cinnamon Rolls

My friend Allison posted these cinnamon rolls so I had to try it. I knew it had to be good for her to make it and boy it is. I have never made cinnamon rolls because they take forever but it wasn't that bad. Everyone at home absolutely LOVED them. Enjoy!

I posted this on my other blog put I wanted it over here so it is a double post. I am going to make these on Sunday April 25th so if you leave your name in the comment part, I will make sure you get some.

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups powdered sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Fennel-Pepper Spaghetti (One of my favorites)

We try to eat one meal without meat a week. This is one of our favorites. The flavor is so good. The fennel seed makes it have a hearty flavor to it. If you have to have meat, add chicken it is really good that way too. In fact when I am not eating pasta I eat it over chicken instead and it was amazing. I use all different types of pasta, and I usually use parmesan cheese because it is what I have at home. I also used a yellow onion. I believe I got this recipe from Rachael Ray.

Fennel-Pepper Spaghetti

1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped or grated
2 tsp. fennel seeds
1 red onion, quartered then sliced
1 red bell pepper, quartered lengthwise, seeded and sliced
1 green bell pepper, quartered lengthwise, seeded and sliced
1 yellow bell pepper, quartered lengthwise, seeded and sliced
1 tsp red pepper flakes
1 cup chicken stock
1 can crushed or whole tomatoes
1 small can tomato sauce
ground pepper
1/2 cup basil chopped
1/4 cup parsley chopped
1 pound spaghetti
2 Tbsp butter
Romano Cheese

Boil water for pasta, add salt and cook spaghetti according to directions.
In large skillet over medium high heat add oil, garlic, and fennel seeds. Saute for a few minutes. Add peppers and onion, and red pepper flakes to the pan and cook until veggies are tender. Add the chicken stock and tomatoes and sauce to the pan (if using whole tomatoes break them up) Bring the sauce to a bubble and season with salt and pepper, let simmer until slightly thickened, about 5 minutes. Stir in basil and parsley.
Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine

Chicken Spaghetti

I got this recipe from the Pioneer Woman Cook Cookbook. I changed things a little so if you want her recipe she uses a whole fryer chicken (my husband will only eat chicken breasts), one 4-ounce jar diced pimientos, drained, thin spaghetti and 1/4 tsp cayenne pepper.

It actually tastes pretty good, the only thing I would do differently is maybe less onion. My kids thought it was to strong. Fred and I liked it the way it was. I hope you like it too. It was really easy. I just used what I had in the kitchen which is why I didn't add certain ingredients, and I knew the cayenne pepper would be to spicy for the kids.


4 chicken breasts
1 pound whole wheat spaghetti
1 small onion, diced
1/4 cup bell peppers (I used red), diced
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp Lawrys seasoned salt
2 cups chicken broth

Boil chicken until done, about 25 minutes. Cook your spaghetti al dente. When your spaghetti is done, drain excess water. Shred or dice your chicken.

Combine your spaghetti, cream of mushroom soup and 2 cups of cheese. Then add peppers and onions and stir. Add your salt, chicken and broth and stir together well. Pour the mixture into a large baking dish and top with the remainder cheese. Bake at 350 for 35-45 minutes, until bubbly.