Cheerio Treats

I don't remember where I found this recipe (and can't find the link I borrowed it from either.) But they sounded yummy and I want to try them.

"For an easy and fun dessert, make these yummy nuggets of goodness using an old favorite - Cheerios! They make a great after-school snack for your kids...and all the others in the neighborhood.

Serves: 12

Cooking Time: 25 min

Ingredients
1 cup packed brown sugar
1/2 cup softened margarine or butter
1/4 cup lite corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios
1 cup Spanish peanuts
1 cup yellow raisins


Instructions

1.Heat oven to 250F degrees.

2.Grease 2 rectangle pans 13x9-inch or 1 jelly roll pan 15 1/2" x 10 1/2".

3.Combine Cheerios, peanuts, and raisins in a 4-quart bowl.

4.Heat brown sugar, margarine or butter, corn syrup, and salt in a 2-quart saucepan over medium heat, stirring constantly, till bubbly around edges.

5.Cook uncovered, stirring occasionally, 2 minutes longer.

6.Remove from heat and stir in baking soda till foamy and light in color.

7.Pour over cereal mixture and stir until coated.

8.Spread evenly in pans and bake at 250F degrees for 15 minutes.

9.Stir, then let stand just until cool, about 10 minutes.

10.Loosen with spatula and let stand till firm, about 30 minutes.

11.Break into bite-sized pieces. Makes about 10 cups."

Oven Smores

To start you will need 1-box of graham crackers, 1-13 oz. jar of marshmallow fluff, and 1.5 bags of dairy-free chocolate chips.


Spread the fluff onto the crackers. Place them under the broiler for 1 minute, 50 seconds on low


Melt the chocolate in a double boiler and ladle the chocolate onto the crackers.
For smoother chocolate add 2 tablespoons of butter or butter substitute, optional.


Voila!! Yummy Smores that are dairy-free and gelatin-free.


Also be sure to watch them under the broiler. I let the first batch go for 2 minutes and half of them burnt.

Enjoy!!! I know I did!

Honey-baked Parsnips

1/2 cup warm water
1/2 cup honey
1 tablespoon vegetable oil, optional
1/2 teaspoon salt
1 teaspoon cinnamon
5 parsnips, peeled and cubed

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together water, butter, honey, salt, brown sugar, and cinnamon in a large bowl until the honey has dissolved. Stir in the parsnips until thoroughly coated. Scrape the parsnips and honey sauce into a 9x12 inch glass baking dish.
3.Bake uncovered in preheated oven until the parsnips are very soft, about 60 minutes.


For a twist add in some carrots and double the recipe.

Baked Apples

INGREDIENTS

6 medium apples
1/2 cup maple syrup
1/3 cup water
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
Dash salt
2 tablespoons Earth Balance Vegan Butter

1. Preheat oven to 350°F. Core apples and peel top 1/3 of apple. Stand apples in baking pan.
2. Combine maple syrup, water, lemon juice, cinnamon and salt in small saucepan. Bring to a boil. Pour mixture over apples. Cover loosely with foil.
3. Bake 30 minutes. Remove from oven. Place 1 teaspoon butter into core of each apple. Baste apples with pan juices; cover and bake 15 minutes or until tender. Cool.
4. Serve warm or cold.

For a fun twist at Halloween or for a Bug-themed Party add gummy worms as pictured below.

Homemade Applesauce

3 - 5 pounds of apples (any kind you choose)
1 tbsp ground cinnamon
0.5 cup honey

Peel, core, and dice the apples.
Place in a large stockpot; add about 1-2 inches of water.
Boil to a boil and then simmer for 15-30 minutes.
Drain any excess liquid.
Mash the apples with a potato masher and add in the remaining ingredients to taste.

*for a smoother texture put the apples into a food processor instead of mashing by hand.

Teriyaki Oven Burgers

Preheat oven to 375 degrees.

1 lb. ground beef
0.5 tsp garlic salt
0.25 tsp onion powder
0.25 tsp black pepper
0.25 tsp dried basil
0.25 tsp dried parsley
teriyaki sauce of your choice to coat and marinate

Mix the beef and seasonings then form into 4 patties. Marinate for 30-60 minutes.

Place the patties on a rack placed over a cookie sheet lined with aluminum foil.

Bake for about 30 minutes.

Calzones

For the dough:
1 pkg yeast
1 Tbsp sugar
1 cup warm water (110-120 degrees F)
1 tsp garlic salt
3 Tbsp olive oil
2 1/3 cup white flour
2/3 cup whole wheat flour

Combine yeast, sugar and warm water and let set for 5 minutes.
Mix flours and gatlic salt together.
Add yeast mixture and oil.
Mix well.
Let dough rise, in a warm place, for about 1 hour, until approximately double in size.

Roll out a small portion of the dough at a time. (Divides well into 4 equal portions)

Optional toppings for the filling:
Mozzarella cheese
Pizza sauce
Turkey pepperoni
Olives
Mushrooms
-Really whatever you like on pizza

Place toppings of your choosing on one half of the dough.
Fold the other side over the fillings and crimp the edges together with a fork.



Set on baking tray.
Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking.



Serve with pizza sauce for dipping.

To make your own pizza sauce:
15oz. can tomato sauce
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 tsp dried basil
0.25 tsp dried parsley
dash or two of dried thyme

Apple Cinnamon Roll Cup Cakes

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.

Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.


Based on the recipe found HERE.

Ingredient List Recap:

Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature

Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider

Teriyaki Chicken Stew

Ingredients

1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice

Directions

Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.

Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.

Italian Meatloaf

Ingredients

1 package (1.25 lbs.) ground turkey
1 medium-size onion, chopped
1 small green pepper, finely chopped
1 egg, lightly beaten
2 cloves garlic, chopped
1 can (8 ounces) tomato sauce
1/2 cup whole grain brown rice
1/3 cup plus 2 tablespoons grated Parmesan cheese (optional for those who are not lactose intolerant)
2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

1. Press a 24-inch long piece of nonstick aluminum foil into an oval slow cooker bowl, with nonstick side facing up, so that it is flush with bowl and ends hang out over sides.

2. In a large bowl, gently stir together turkey, onion, green pepper, egg, garlic, 1/2 cup tomato sauce, rice, 1/3 cup cheese (if using), 1 teaspoon Italian seasoning, garlic salt and black pepper. Place meatloaf mixture in slow cooker and form into a 9 x 5-inch log. Cover and cook on HIGH 2-1/2 hours or on LOW 4-1/2 hours or until internal temperature registers 160° on an instant read thermomter.

3. About 30 minutes before cooking is complete, place remaining 1/4 cup tomato sauce in a small bowl and stir in remaining 2 tablespoons Parmean cheese and 1 teaspoon Italian seasoning. Pour tomato sauce mixture over meatloaf; cover and continue to cook another 30 minutes.

4. Carefully lift meatloaf out of slow cooker using foil cradle and place on a cutting board. Using two long offset spatulas, carefully lift meatloaf off of foil and place on serving dish. Discard foil and any liquid and serve immediately.

Corn Chowder

Ingredients

1 tbsp vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 tsp dried thyme
1/8 tsp paprika
4 cups frozen corn kernels
2 cups Lactaid milk
3 tablespoons cornstarch
2 tbsp water
3/4 teaspoon salt
5 slices turkey bacon, prepared and crumbled

Directions

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

3. Stir in corn and milk; cover and cook for 1 hour or until heated through.

4. In a small bowl, stir together cornstarch and water and whisk into soup; cook an additional 10 minutes. Stir in salt.

5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.

Chili Coney Dogs

1 lb ground beef
1 6oz can tomato paste
1 cup water
2 tbsp worcestershire sauce
1 tbsp dried minced onion
0.5 tsp garlic powder
0.5 tsp ground mustard
0.5 tsp chili powder
0.5 tsp pepper
dash of cayenne pepper

8 hot dogs
8 hot dog buns

shredded cheese, relish, chopped onion, or your favorite topping

• In a large skillet, brown the beef, drain.
• Stir in tomato paste, water, worcestershire, onion, and spices.
• Place hot dogs in bottom of crock pot, top with beef mixture.
• Cover and cook on low 4-5 hours or until heated through.
• Serve with buns and optional garnishments.

Seasoned Oven Popcorn

10 cups popped popcorn
0.25 cup Earth Balance Vegan Butter, melted
3.5 tsp favorite seasoning blend*

• Preheat oven 350 degrees
• Place popcorn in large roasting pan.
• In a small bowl, mix together the butter and seasoning.
• Pour over the popcorn, stir until popcorn is evenly coated.
• Bake for about 10 minutes, stirring every few minutes.
• Remove from oven and cool completely.
• Serve and Enjoy

*Seasoning combinations:
Spicy -
1 tsp paprika
1 tsp lemon pepper
0.5 tsp salt
0.5 tsp garlic powder
0.125 tsp onion powder
0.25 tsp cayenne pepper

Cheesy (for the non-lactose intolerant) -
3.25 tsp grated parmesan cheese
0.25 tsp parsley flakes

Garlic Herb -
1 tsp garlic salt
2.5 tsp Italian seasoning

Pasta e Fagioli

1 lb ground beef
1 small onion, diced
2 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
1 15oz can red kidney beans with liquid
1 15oz can cannellini (white kidney) beans with liquid
1 15oz can tomato sauce
1 46oz can V8 juice
1 tbsp white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
0.5 tsp pepper
0.5 tsp thyme
o.5 tsp parsley
0.5 lb pasta

• Brown the ground beef in a large pot over medium heat.
• Drain most of the fat.
• Add onion, carrot, celery, and garlic.
• Saute for about 10 minutes.
• Add remaining ingredients, except the pasta.
• Simmer for 1 hour.
• When soup is almost done simmering, cook the pasta until al dente and drain.
• Add pasta to the pot of soup.*
• Simmer for 5-10 minutes more.
• Serve and Enjoy.

• *If you know that there will be leftovers, I recommend adding the pasta as needed or else the noodles are super soggy the next day.

Based on the recipe found here.

Mix-n-Match Muffins

Dry Ingredients
1.5 cups unbleached all-purpose flour
2 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sugar

Wet Ingredients
0.5 cup oil
1 cup Lactaid milk
1-8 oz tub Tofutti Sour Cream
2 large eggs

Add-ins
1 tsp extract of your choice (traditionally vanilla but mix it up depending on the flavor you want)
1.5 cups of your favorite combination of fruit, nuts, and chocolate. Some of our favorites - honey and chocolate chip; dried cherry and chocolate chip; honey, cinnamon, and chocolate chip. Some flavors I'm eager to try cinnamon pear and banana walnut.

Preheat oven 350 degrees.
Combine dry ingredients.
In seperate bowl mix wet ingredients.
Add to dry ingredients mixing until moistened.
Fold in the Add-ins.
Using a large spoon, fill greased muffin pan.


Bake 25-35 minutes until lightly golden brown.
Cool for 5 minutes in pan, then finish cooling on cooling rack.


Enjoy!

Tastes Like Lasagna Soup

2 teaspoons olive oil
1.25 pound ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground black pepper
1/8 cup italian seasoning
6 broken lasagna noodles

3 tablespoons grated parmesan cheese (optional)
1/2 cup reduced-fat shredded mozzarella cheese (optional)
8 breadsticks (optional)

Directions

• Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.
• Add the turkey, onion, bell pepper, and garlic.
• Cook over medium-high heat, stirring occasionally, until the turkey is crumbled and browned, 8 – 10 minutes.
• Add the broth, tomato sauce, salt, paprika, and black pepper.
• Bring to a boil.
• Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
• Add the noodles; bring to a boil.
• Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
• Serve with the breadsticks and topped with cheese, if using.

Based off a Paula & Bobby Deen recipe found HERE.

Meatloaf

1.25 lbs ground turkey
1 box Stove Top Stuffing mix
1 cup Lactaid Milk
1 egg
Ketchup


Combine all ingredients
Form into loaf, place on lined baking pan, and cover with ketchup
Bake at 350 degrees for 45-60 minutes or until internal temperature is above 180 degrees inside.

Chocolate Peppermint Crunch Cookies

2 - 12 oz. bags Ghirardelli semi-sweet chocolate chips
1 box miniature candy canes
1 large or 2 small Pillsbury Sugar Cookie Chub

• Bake cookies as directed.
• While baking is going on, crush the candy canes into small pieces about 0.25 cup worth.

• Once cookies have cooled, melt the chocolate chips in a double boiler.
• Dip each cookie half way into chocolate, allow excess to drip off, then place them on parchment paper and sprinkle with candy cane crumbs.
• Allow chocolate to set.
• Enjoy!

Meatless Chili & Corn Bread Casserole

1 - 40 oz. can of Brooks Mild Chili Beans
2 - 11 oz. cans Green Giant Southwestern Style Corn
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
0.25 tsp paprika
0.25 tsp cumin

0.75 cup all purpose unbleached flour
0.5 cup whole wheat flour
0.75 cup corn meal
0.375 cup sugar (or 3/8 cup)
1 cup Lactaid milk
0.25 cup oil
1 egg

Preheat oven 400 degrees

• Combine beans, corn, chili powder, garlic powder, onion powder, paprika, and cumin together and place in a 13x9 baking dish.
• Mix together flours, corn meal, and sugar.
• In a seperate bowl mix together mix, oil, and egg beating together lightly with a fork.
• Add egg mixture to flour mixture stirring until dry ingredients are moistened.
• Pour corn bread mixture over top of chili mixture.

Bake 40 minutes or until golden brown on top.

Dish out and serve.

Mashed Cauliflower

1 head of cauliflower florets, cut off
2 tbsp Earth Balance Vegan Butter
1 tsp garlic salt or to taste

• Steam Cauliflower until very tender. (I use a make shift set up. I place about 1-2 inches of water in the bottom of the dutch oven then place the cauliflower in my metal collander inside.) Usually takes about 10-15 minutes.
• Remove Cauliflower from steam and place in serving bowl.
• Using potato masher, mash the Cauliflower adding in the butter and garlic salt.

Chocolate Chip Pancakes

0.75 cup all-purpose unbleached flour
0.25 cup whole wheat flour
3 tbsp sugar
2 tsp baking powder
0.25 tsp salt
1 cup Lactaid milk
2 large eggs, separated
3 tablespoons Earth Balance Vegan Butter, melted
0.5 cup Ghirardelli semi-sweet chocolate morsels
Maple syrup, for serving


In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.


Heat griddle pan, ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining batter.

Based on Paula Deen's recipe found HERE.

Apple Cherry Turnover

Preheat oven 350 degrees

6 layers of phyllo dough
1 stick Earth Balance Vegan Buttery Sticks, melted

0.25 cup brown sugar
1 tsp cinnamon
2 med apples cored and diced
0.33 cup dried cherries

2 tbsp sugar
0.5 tsp cinnamon

• Brush each layer of dough with butter placing one layer on top of the other
• Combine apples, cherries, brown sugar, and tsp of cinnamon
• Spoon mixture down length of dough, fold top & bottom over about 2 inches, then roll longways to enclose the filling
• Brush with remaining butter and sprinkle with cinnamon sugar mixture
• Bake 30 minutes or ubtil golden brown and puffy

Cherry Vanilla Drops

3 Earth Balance Vegan Buttery Sticks, softened
1 cup sugar
1 egg
2 tsp vanilla extract
3.25 cups flour
4 dozen maraschino cherries (seeded and stemless)

Preheat oven 350 degrees

Beat butter and sugar until creamy.
Mix in egg and vanilla until well blended.
Gradually add in the flour.


Once blended roll into 1 inch balls placing them about 2 inches apart on parchment lined baking pan. (Bonus: You can have them ready to go on the parchment paper so all you have to do is slide the sheets onto the baking pan when it is time for the next batch.)
Roll in sanding sugar for a festive touch.
Press a cherry into center of each cookie.


Bake about 18 minutes.
Cool for about 2 minutes then transfer to wire cooling rack.