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
Monday, November 18, 2024
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
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
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