Peanut Soup

Saute in Olive Oil: 

Garlic 

Ginger 

Onions 

Red Peppers 

Green Chili Peppers 

Add: 

Vegetable Broth 

Crunchy Peanut Butter (or creamy w/ crushed peanuts) 

Sweet Potato (diced / cooked) 

Garbanzo Beans (drained) 

Green Peas 

Chili Flakes to taste 

Hot Sauce to taste

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

Chickpea Salad for sandwhichs

(slightly) Mash drained Garbanzo Beans 1/2 pack Trader Joe's cooked lentils 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

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

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

Lemon Meringue Cookies

 

• Preheat oven to 350
• Turn Oven OFF

Beat:

• 2 Egg Whites until FOAMY

Add:

• Pinch of Salt
• Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

• 2/3 Cups Sugar

Fold in:

• Vanilla Extract

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF

Once done:

Spread bottom with Lemon Curd

Dip bottom in graham cracker crumbs

Poofs

• Preheat oven to 350
• Turn Oven OFF

Beat:

• 2 Egg Whites until FOAMY (we use Meringue Powder with water instead)

Add:

• Pinch of Salt
• Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

• 2/3 Cups Sugar

Fold in:

• Mint Extract
• Green Food Coloring (optional)
• Mini Chocolate Chips

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF

Fennel Artichoke Gruyere Soup

 Saute:

• Garlic
• Sliced Fennel bulb

Cover with vegetable broth & simmer until Fennel softens

Food Process to a mash, with hunks still in it

Add & let simmer on Low:

• Bay Leaves
• Salt
• Pepper
• More Vegetable broth
• Sliced artichokes
• Drained Great White Northern beans

 In another pan: whisk flour, milk, butter. Add Shredded Gruyere and which until melted into sauce. 

Add sauce to Soup

Add Whipping cream & fine fennel greens to soup

Vegetarian White Chili

 Saute: 

• Onions
• Garlic
• Diced Red Pepper

Add:

• Refried beans (I use Trader Joes with Salsa in it)
  
• Green Chilis
• Veggie Broth
• Taco Seasoning
• Cream Cheese
• Shredded Cheddar
• Roasted Corn 
• Great White Northern Beans (drained)
  
• Pinto Beans (drained)
  

Serve with Tortilla Chips

Vegetarian Enchiladas

- Roast diced:

• Onions
• Sweet Potatoes
• Red Peppers
• Mushrooms

- Add:

• Minced Jalapeno Peppers
• Drained Pinto Beans
• Corn (I use frozen Trader Joes Roasted Corn)

- Spray Pan with Olive Oil
- Lay out a Tortilla (I used OLE Xtreme Wellness Protein wraps)
- Add Shredded Mozerella
- Add Vegetable Mixture
- Wrap & spray with a little more Olive Oil
- Bake at 400 until slightly crispy and cheese is melted
- Serve with Avocado, Salsa & Greek Yogurt (or sour cream)

Mushroom Soup

- Boil Potatoes in water
- Mash

Add Sauteed:
- Onions
- Garlic
- Celery

Add: Sauteed:
- White Mushrooms
- Portabella Mushrooms
- Shiitake Mushrooms
- Red Wine (til reduced)

Add:
- Seasoning Salt
- Thyme
- Tarragon
- Garlic Powder
- Chives
- Bay Leaf
- Pepper
- Diced Cream Cheese (stir til melted)

Serve with Goat Cheese on Top

Thai Soup

• I used broth from chicken that I had cooked in the crock pot with a jar of Trader Joes Yellow Thia Curry Sauce, but you could use any broth & add curry to taste
• Pureed Pumpkin
• Coconut Cream
• Sauteed Mushrooms
• Sauteed Red Peppers
• I get the following all of the following in the refrigerated produce section of Kroger in squeezable tubes.
• Lemongrass 
• Ginger
• Garlic 
• Spicy Thai Basil. If you don't have that use Basil & Chili Pepper Sauce

• Serve with Crushed Cashews on top

Butternut Potato Kale Cheese Soup

Bake at 490
~ Butternut squash cut in half
~ 4 diced potatoes & minced garlic with olive oil

In large soup pot:
- Brown Ground Turkey Sausage

Add & Stir:
- 1 box Low Sodium Vegetable Broth
~from above~ baked butternut squash (scooped out of skin & mashed)
~from above~ slightly mashed (but leave very lumpy) roasted potatoes & onions
- Pieces of Kale
- 1 box Cream Cheese
- 1 or 2 cups grated cheddar cheese
- 1/2 cup Parmesan Romano cheese
- 1/2 cup Goat cheese

Season to taste:
- Lemon Pepper
- Salt
- Italian Seasoning
- Nutmeg

Stir in 1 Trader Joes box heavy cream
Serve with Fresh Homemade Crusty Bread

Roasted Veggie Salad

Roast in oven at 480 w/ Olive Oil, Salt, Pepper:
- Cauliflower
- Radishes
- Parsnips
When almost done, add:
Grape Tomatoes (roast until they start to burst)

Cool to room temp
Toss on Romaine (or any fresh greens)
Pine Nuts
Goat Cheese
French Vinaigrette (I love Brianna's)