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.

Peanut Butter Bars

2 cups Peanut Butter
3/4 cup Brown Sugar
2 & 2/3 cup Powdered Sugar
1/2 cup melted butter (we use Earth Balance soy butter)

Mix peanut butter, brown sugar, powdered sugar and butter together; mixing well. (Sometimes it helps to warm the pb as well.)

Put mixture on a cookie sheet, placing wax paper over mixture and roll out with a rolling pin.

Spread chocolate frosting over top.

Place in freezer.

Remove just before you are ready to serve and cut into bars.


Another option is to form mixture into balls.

Melt dairyfree chocolate chips (we use Ghiradelli semi sweet chocolate chips) and dip the peanut butter balls into the chocolate coating well.

Place on a lined cookie sheet and allow chocolate covered peanut butter balls to cool in refrigerator.

Pull them out when ready to serve.

Baked Potato Salad

3 potatoes
1 1/3 teaspoons salt (divided)
2 tablespoons salad oil
1/2 cup onion, chopped
1 teaspoon yellow mustard
1/4 teaspoon celery seed
2 tablespoons cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded
Cheese, to taste (omit if lactose intolerant)


Put potatoes in a large saucepan with cold water and 1 teaspoon salt, bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender, drain and cool. Peel potatoes and slice 1/4-inch thick, set aside.

Heat oil in a medium-size skillet, saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar, cook over low heat, stirring constantly, until mixture boils and thickens.

Combine potatoes, green pepper and carrots in a bowl, add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish, sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.

Bake, uncovered, in preheated 350 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Chicken Salad Sandwiches

2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup toasted almonds, chopped
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise


Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise.

Serve on your favorite type of bread or rolled in a leaf of yoir favorite lettuce.

Make-Ahead Egg Casserole

6 slices bread, cut in cubes
6 slices cooked, crumbled turkey bacon
1/2 cup frozen spinach, thawed
1/4 cup green pepper, finely chopped
1/2 cup onion, finely chopped
6 eggs
3 cups milk Lactose free


1.Mix bread, turkey bacon, spinach, bell pepper, and onion; spread in a 13x9x2-inch baking dish, treated with nonstick spray.

2.Whisk eggs and milk, and pour over top.

3.Cover dish with foil and refrigerate overnight.

4.To prepare for serving, bake uncovered in a preheated 375 degree oven until eggs are set.