Sorry-my pictures are a little blurry. This was so yummy though!
Salad
1 1/2 cucumbers, chopped
2 avocados, chopped
1 small bunch of cilantro
1 can of garbanzo beans, drain out liquid
1 4oz container of feta cheese
Dressing
1/2 olive oil
1/4 cup lemon juice
1 tsp spicy mustard
Combine all salad ingredients in a bowl. Whisk dressing ingredients together, pour over salad. Salt and pepper to taste. Toss and eat!
If you are a meat eater, this dish probably isn’t going to look too appetizing to you. But, for us veggie’s, this is a little piece of heaven. Regardless, my carnivorous eating family enjoyed the dish. I’m not vegan, but this recipe happens to be such. Easy to make, serve with a side salad or bowl of soup.
Here’s how to make it:
1 1/2 cups lentils
3 1/2 cups water or vegetable broth (I used broth)
2 onions
2 cloves garlic
3 Tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or bbq sauce
1/2 tsp sage
1/2 tsp Italian seasoning
Pre-heat oven to 350 F degrees.
In a large soup or stock pot, simmer the lentils in water or veggie broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3-5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils, rice, salt, sage, ketchup and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan (I used a 9×13 dish). Drizzle a bit of ketchup and bbq sauce on top.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up. Serves about 6 adults.
Moist, dense, and delicious! This is worth every calorie 🙂
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
1/4 cup poppy seeds
Directions
Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Place cool cake on a pretty plate or cake stand. Using 1/2 container of store bought frosting (vanilla), place frosting in microwavable measuring cup and heat for approximately 20 seconds. Drizzle over cake. I added a few extra poppy seeds on top for decoration.
Eat and enjoy!!
Hands-down the best cookie I’ve ever had in my life!
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup peanut butter. I used chunky
3/4 cup white sugar
1/2 cup firmly packed light brown sugar
1 egg, room temperature
1 tablespoon milk (I used half-and-half)
1 teaspoon vanilla extract
Set aside a small bowl with 1/4 cup white sugar, for sprinkling.
Preheat oven to 350 F, no need to grease cookie sheet. I lined pan with wax paper.
Add all dry ingredients, mix as you go. Add remaining ingredients. I use my hands to mix the dough well, I prefer hands versus a mixer.
Form 1″ balls of dough, then roll in the white sugar, then place on cookie sheet. Bake 8-10 min, or until the cookie is slightly firm to the touch. Remove from cookie sheet, allow to cool.
Try not to eat ALL the cookies at once! Yes, they are that good, at least to me 🙂
I don’t eat pasta too often, but this is well worth the calories!
Boil 12oz of your favorite pasta, as directed. Put pasta in refrigerator to cool down. Once cold, pull it out of refrigerator, and add all ingredients. Easy!!
Here’s what I put this time….
1 can of small olives
A hand full of salami (chopped)
1/2-3/4 cup of your favorite Italian (oil based) dressing
1 bag of shredded Swiss cheese
2 firm avocado’s diced
A couple of small home-grown bell peppers
1/3 cup diced cucumber
A small handful of cherry tomatoes (from my garden)
1 small red onion-diced
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These are the ingredients that you will need
1 store bought box of white cake mix with pudding in the mix
1 cup of orange juice (pulp, no pulp, your choice)
6 oz container of non-fat Greek yogurt, plain
Spray with oil and remove excess with napkin
Pour whole box of white cake into mixing bowl
Pour 1 cup of orange juice into bowl
Scoop out container of Greek yogurt into bowl. Mix well until all ingredients are well combined. Mixture is quite thick, don’t panic!
Use spatula and pour mixture into dish, spread evenly. I used a 8 1/2″ x 6 1/2″.
Place in pre-heated 350 degree oven. Bake for 45 min until golden brown and cake pulls away slightly from the dish.
Like this!
I bought some store bought orange frosting, heated in the microwave for a few seconds, and drizzled over each piece of cake, pretty!
Spray with whipped cream, VIOLA! Ready to eat! Cake is dense and moist. A small slice should do 🙂
ENJOY! My family loved this!
I’m a wimp when it comes to spicy food, I love it but most of the time spicy=heartburn. This dish is spicy without threatening my sensitive esophagus.
1/4 cup craisins (dried cranberries)
1/4 cup raisins
3/4 cup uncooked quinoa
1 tsp crushed garlic
2 TBSP olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp cinnamon
1 1/2 cups vegetable broth
1 can cannellini white beans, drained
1/3 cup pine nuts
1 medium carrot, sliced
1 small zucchini, sliced
Combine the raisins and craisins, place in one cup of hot water, set aside. In a medium skillet, heat the olive oil over medium heat. Once heated, add zucchini, carrot, pine nuts, cinnamon, cumin, black pepper, salt, garlic. Stir constantly for a minute, making sure not to burn spices. After about 3 miniutes, turn down heat to medium low, and add remaining ingredients; drained beans, quinoa, veggie broth, craisin and raisins in water. Cover and cook for about 20 min, until quinoa is softened. Turn off heat, let stand for 5 min before serving. Serves about 4 adults. Enjoy!
Other things I’m going to try with this dish next time; green onions, garbanzo beans, 1/2 tsp curry powder and cilantro. If you’re not a vegetarian, you can use chicken stock instead of veggie broth.
Super easy, needing only a few ingredients.
1 tub of Cool Whip-whipped topping
1 package of Mint Oreo cookies
3/4 cup of milk (any fat percentage, soy or almond will work too)
And a topping of your choice. In this demo I used cherries. You could use crumbled oreo’s, nuts, sprinkles, etc. You could also pour some chocolate or caramel syrup on top!! I think I just gained 5 pounds, typing that, LOL!!
In this demo I used a 10.5″, round pie dish. If you want to double the recipe, use a 9.5″ x 13″ dish.
Use half the package for the bottom layer. Dunk each cookie into milk, place in dish.
Use half of the tub of whipped cream, spread over soaked cookies.
Add the remaining package as the top layer. Spread again with that whipped cream we all love!
Add your topping of choice. Voila!! Done!
Refrigerate at least one hour before serving. You can also make this the day before!!
Enjoy 🙂
Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them. I eat these with avocado and cottage cheese, or with a corn tortilla and some salsa.
Slow Cooker Refried Beans
from Allrecipes
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.
Visit the original blog post below
http://mommyimhungry.blogspot.com/search/label/Beans
Just imagine all the different fillings you can put into this beautiful crust! Pumpkin, apricot, cherry or lemon meringue, just to name a few! Or just add some cinnamon and sugar, roll, slice and bake, for some flaky cinnamon roll snacks.
Ingredients
2 cups all-purpose flour
3/4 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons ice water, plus more if needed
1 tablespoon distilled white vinegar
Step 1
Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
Step 2
Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
For the original recipe, visit this link
http://www.marthastewart.com/1035537/double-crust-pie-dough?xsc=soc_pin_2013_11_5_Dessert_Tart+and+Pie+Recipes_A&crlt.pid=camp.rTw3RkYvASlJ
58 Day Dreams 