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  • peanut-butter-cheesecake-truffles

    peanut-butter-cheesecake-truffles


      • 1 8oz of philly cream cheese
      • 1 regular size jar of your favorite Peanut Butter
      • 1 Bag of melting Chocolate/chocolate bark
      • 1/2 Cup of Graham Cracker Crumbs
      • 1/4 cup of powdered sugar
      • Nuts (optional)





    How to Make It

    • Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.
    • Once combined, use your hands to create little balls, about an inch/inch and a half each
    • Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .
    • Place each of the balls onto a baking sheet lined with parchment paper.
    • Freeze for 1-2 hours (or until solid, if you can wait that long).
    • Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.
    • Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.
    • Place back on your parchment lined sheet
    • Refrigerate until it’s time to serve.

  • best Amazing Vegan Mac and Cheese

    best Amazing Vegan Mac and Cheese

      • 8 ounces whole-grain macaroni elbows
      • 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
      • 1 ½ tablespoons avocado oil or extra-virgin olive oil
      • 1 small yellow onion, chopped (about 1 ½ cups)
      • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
      • 3 cloves garlic, pressed or minced
      • ½ teaspoon dry mustard powder
      • ½ teaspoon fine sea salt, more to taste
      • Small pinch of Frontier Co-op red pepper flakes
      • ½ teaspoon garlic powder
      • ½ teaspoon onion pwder
      • ⅔ cup raw cashews
      • 1 cup water, more as necessary
      • ¼ cup Frontier Co-op nutritional yeast
      • 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

    How to Make It

    • Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
    • Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
    • Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
    • Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
    • Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
    • Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
    • Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

  • pork-chop-supreme

    pork-chop-supreme

      • 4 boneless Pork chops
      • 4 thinly sliced medium potatoes
      • 1 envelope Lipton onion soup mix
      • 1 can cream of mushroom
      • 1/4 cup milk
      • Salt and pepper to taste

    How to Make It

    • Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

  • strawberry-cheesecake-chimichangas

    strawberry-cheesecake-chimichangas

    For chimichangas:

      • 6 (8-inch) soft flour tortillas
      • 8 oz cream cheese ( room temperature)
      • 2 Tablespoon sour cream
      • 1 Tablespoon sugar
      • 1 teaspoon vanilla extract
      • 3/4 cups sliced strawberries
      • Vegetable oil-for frying

    For coating:

      • 1 Tablespoon cinnamon
      • 1/3 cup sugar
      • For serving:
      • 1 cup sliced strawberries

    How to Make It

    • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
    • Fold in 3/4 cup of sliced fresh strawberries.
    • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
    • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
    • Line a large plate with paper towels.
    • In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
    • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
    • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

  • fresh-pineapple-peach-smoothie

    fresh-pineapple-peach-smoothie

      • 3 ripe, fresh peaches, pitted and skinned
      • 2 cups fresh pineapple, cut into 1” chunks (or canned, if fresh is not available)
      • ½ cup non-fat Greek plain yogurt
      • 1 cup milk
      • ¼ cup agave nectar (or honey)
      • ½ teaspoon vanilla extract
      • 2 cups crushed ice

    How to Make It

    • Mis together in a large bowl and marinate the hen or chicken wings. I usually cut the hen in half, cooks and marinates better. At least an hour.
    • Bake in 400 degree oven for 60 minutes.

  • BAKED GARLIC PARMESAN POTATO WEDGES

    BAKED GARLIC PARMESAN POTATO WEDGES

      • 3-4 large russet potatoes, sliced into wedges
      • 4 tablespoons olive oil
      • 2 teaspoons salt
      • 2 teaspoons garlic powder
      • 2 teaspoons Italian seasoning
      • ½ cup shredded parmesan cheese
      • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

    How to Make It

    • Preheat oven to 375. Lightly grease a large baking sheet and set aside.
    • Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
    • Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

  • gingerbread-cake-with-cinnamon-molasses-frosting

    gingerbread-cake-with-cinnamon-molasses-frosting


    • 1 1/2 cup all purpose flour
    • 1 tsp baking soda
    • 1 Tbs ground ginger
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1/2 cup butter cold and cut into small pieces
    • 1/2 cup molasses
    • 1/2 cup corn syrup
    • 1/2 cup packed brown sugar
    • 9 oz milk yes, 9 oz
    • 1 egg

    For the Frosting

    • 4 oz cream cheese
    • 1/4 cup butter softened
    • 1/2 tsp vanilla
    • 1 1/2 cup powdered sugar
    • 3 tsp molasses
    • 1/4 tsp cinnamon

    How to Make It

    • Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
    • In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
    • In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
    • With another small saucepan, heat molasses and corn syrup until lukewarm as well.
    • While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
    • Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
    • Add egg and whisk until well Incorporated.
    • Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
    • Let cool completely in baking pan.
    • Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
    • Store in an airtight container.

    For the FrostingIn a medium mixing bowl, beat cream cheese and butter together until creamy.

    • Add vanilla and cinnamon, mix well.
    • Slowly add powdered sugar and beat until creamy.
    • Mix molasses into mixture and blend well.
    • Refrigerate frosting until chilled then frost cake once cake has sat overnight.

  • sweet-sticky-chicken-wings

    sweet-sticky-chicken-wings

      • 1/2 cup soy sauce
      • 1/2 cup honey
      • 1/2 cup apricot jam
      • 2 tbsp oil
      • 1 tsp vinegar
      • 2 garlic cloves, chopped
      • 1/2 teaspoon ground ginger
      • 4 lbs. chicken wings & drumettes
      • In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

    How to Make It

    • Preheat oven to 375 degrees F.
    • Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
    • Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

  • texas-pecan-cobbler

    texas-pecan-cobbler


    • 8 eggs
    • 2 cups local honey
    • 1/2 cup flour
    • 1/4 cup Texas Pecan Oil
    • 1/2 teaspoon salt
    • 1 pound brown sugar
    • 1 (9-inch) unbaked pie crust
    • 1 pound pecan pieces

    How to Make It

    • 1. Preheat oven to 350 degrees
    • 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
    • 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
    • 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

  • Sausage biscuit casserole

    Sausage biscuit casserole

    • 2 cans of biscuits
    • 1 lb pork sausage
    • 7 lg eggs
    • 1 cup of cheese (your choice )
    • (as needed) salt and pepper

    How to Make It

    • Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
    • Cook sausage and crumble. While cooking sausage set oven to 400°
    • Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.

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