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.

Taco Seasoning

4.5 tsp chili powder
0.5 tsp onion powder
0.5 tsp garlic powder
0.5 tsp salt
0.5 tsp paprika
0.25 tsp cumin
0.5 tsp garlic salt
1 beef bouillon cube
1 tsp dry minced onion

Toasted Pumpkin Seeds

3 tbsp. salt
Water
2 c. fresh pumpkin seeds, washed

Place water, salt and pumpkin seeds into a bowl that has a cover. Cover and let stand at room temperature for 24 hours or if you know you can't get to them the next day place in refridgerator for up to 5 days.

Preheat oven to 350 degrees. Drain seeds and spread thinly on a large baking sheet. Roast until seeds are dry, turning and stirring every 15 minutes.

Pumpkin Banana Bread/Muffins

2-3 ripe bananas
1 - 30 oz. can Pumpkin Pie Mix
4 large eggs

4 cups flour
1.5 cups sugar
1 tsp baking soda

Mix bananas, pumpkin pie mix, and eggs well.
Add flour, sugar, and baking soda slowly to the wet ingredients until all is moistened.

Grease the pan or spray with cooking spray.
Bake in preheated 350 degree oven 30 minutes for muffins or 60 minutes for bread.

This recipe also works for just pumpkin bread omitting the bananas.
Or if you want just banana bread eliminate the pumpkin pie mix and either double the bananas or half all the other ingredients.

Mint Chocolate Chip Chocolate Muffins

2 cups unbleached flour
1.5 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cups sugar
0.25 cups unsweetened cocoa powder

0.75 cups oil
1 cup Lactaid milk
1 cup Tofutti milk-free sour cream
2 large eggs
1 tsp vanilla extract
0.75 tsp peppermint extract

1 bag of Ghirardelli semi-sweet chocolate chips

Preheat oven 350 degrees

Combine wet ingredients until smooth
Add to dry ingredients until moistened but slightly lumpy
Add chocolate chips

Spoon mixture into muffin tins (spray with cooking spray or use liners)

Bake 25-35 minutes

I typically get 24 muffins but I fill the cups of the pans so that they are almost full.

Enjoy

Honey Nut Granola

1.5 Cups of Old-Fashioned Oats
2.5 Cups of Quick Oats
1.5 Cups Slivered Almonds
1 Cup Coarsely Chopped Pecans
1 Cup Raw Sunflower Seeds
1/3 Cup Canola Oil
1 Cup Honey
1.5 Teaspoons Vanilla Extract
1 Tablespoon Cinnamon

Preheat oven to 350 degrees

Mix Oats and Nuts in a large bowl.

Mix Oil, Honey, Vanilla, and Cinnamon in another bowl; add to dry ingredients, mixing well.


Spread mixture onto two parchment (I used non-stick Reynold's wrap) lined baking sheets.


Bake in oven for 10 minutes, remove and stir. Bake for another 7 minutes, remove and stir. (I did this last step 3 times).


Remove from oven and let cool completely before eating.

This is yummy on top of vanilla ice cream with a little Hershey's syrup. Reminded me of Chi-Chi's fried ice cream.