Monday, November 18, 2024

Stuffed Portobello Mushrooms/Red Peppers or Loaf

Stuffing for mushrooms or red peppers (or would be good as a loaf)

Eggs (2)
Minced Onions
Polenta (1/2 tube from Trader Joes)
Shredded cheese (I used Trader Joes Swiss/Gruyere Blend, but any cheese would be good)
Ricotta Cheese (just under 1/2 tub from Trader Joes)
*Italian Sausge
Breadcrumbs to make it a thick consisitancy to hold shape)
Mix, then Top with Shredded Parmesian Romano (or any cheese you like)
Bake at 350 for 1 hour

*Vegetarian Version:
Replace sausage with plant based sausage or plant based chirizo)

I like Pumfu Sausage Crumble or Abbots from HungryRoot or Soy Chirizo from Trader Joes
Next time for more protein and to use less cheese, I will include some nutritional yeast
ALSO, you could add lentils or crushed gabonzo beans for more protein

Sunday, November 17, 2024

Chickpea Salad for sandwhichs

(slightly) Mash drained Garbanzo Beans Dice Celery Mince Red Onions Toast Pine nuts Dried Cherries (small amounts) Mayo and Sour Cream or Yogurt Balsamic or Raspberry Vinegar Salt Pepper Thyme Tarragon

Sunday, June 16, 2024

Pasta Salad

pasta 
red peppers 
shredded carrots 
cucumbers 
red onion 
garbonzo beans (I use Trader Joes Parsley & Cumin Greek can) 
feta 
Newmans Own italian dressing

Wild Rice Salad

orzo wild rice 
roasted corn 
red pepper 
currants or dried cherries 
toasted pinenuts 

whisk dressing: 
garlic 
mustard 
lemon juice 
balsamic vinegar 
olive oil 
garlic 
basil 
salt & pepper

Friday, December 23, 2022

Joelyns Cream Cheese Frosting - Chocolate or Vanilla

VANILLA:

Beat to cream:

  • 2 sticks soft butter

Add/Beat to cream:

  • 2 boxes of Cream Cheese
Add/Beat:
  • Vanilla
  • Powdered Sugar (to taste, we don't use much, I have never measured, sorry :) You want to just start taste sweetness, but for it to not get sweet!

CHOCOLATE:
  • Follow above recipe
  • Add cocoa powder to taste (we make it pretty dark)


Chocolate Shortbread Cookies

 


Preheat oven to 325

Beat to cream:

  • 3 sticks Butter
Add/Beat:
  • 1 1/2 cups Confectioner Sugar
  • 4 teas Vanilla
  • 1/2 cup Cocoa (we use x-tra Dark Cocoa)
  • 4 tablespoons Corn Starch
  • 2 1/4 cups of Flour (sometimes this is too soft & needs another 1/4 c flour to firm up dough)
Bake 16 to 18 min



Shortbread Cookies


 


Preheat oven to 325

Beat to cream:
  • 3 sticks Butter
Add & beat:
  • 1 1/2 cup Confectioner Sugar
  • 4 tsp Vanilla
Add & beat:
  • 3 cups Flour
Chill
Roll out 1/4 inch thick
Cut shapes
Bake 16 - 18 min

OPTIONS to finish:
  • Make a standard ganache and sandwich it-between 2 cookies or
  • Frost/Decorate with Joelyns Frosting (recipe on blog)

Mud Bars

 


Preheat oven to 350

Crust
Mix & Press into a greased 9x12 pan:
  • 1 1/3 cup Flour
  • 1/2 teas Baking Powder
  • pinch Salt
  • 1/2 cup Brown Sugar
  • 1/2 cup softened Butter
Bake for 10 min

Ganache

Heat: 
  • 1 cup Heavey Whipping Crem
Pour over, Let sit, Stir:
  • 14 oz Semi Sweet Chocolate
Add Ganache layer over the crust

Mixture

Mix:
  • 1/4 cup soft Butter
  • 1/2 cup Sugar
  • Vanilla
  • 2 Eggs
  • 1 1/2 cups Coconut Flakes
Pour Mixture layer over ganache layer. 

Bake 25-30 min

Let cool 
Cut
Firm in the fridge before recutting & removing from pan




 

Peanut Butter Balls

 


Beat: 
  • 1.5 cups Natural Creamy Peanut Butter
  • 6 tablespoons melted butter
Add/Beat:
  • Vanilla
  • 1/4 tea Salt
  • 2.5 cups Confectioners Sugar
Shape into balls
Roll in Melting Chocolate (we use dark)

Maple Cinnamon Snowballs

 


Preheat over to 325

Beat to Cream: 

  • 1 cup Butter
Add, Beat: 
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla 
  • 2 cups Flour (sometimes more flour is needed if the syrup makes the dough too sticky, it should be thick like a shortbread dough)
  • Cinnamon to taste
Add, Mix: 
  • 1 cup Chopped Pecans
Chill Dough
Shape into balls
Bake for 20 min
Roll warm cookies in Confectioner Sugar mixed with a little Cinnamon