Peanut Butter Balls

click here for recipe & directions

English Toffee Bars

click here for recipe

Pumpkin Cheesecake with Gingerbread Crust

click here for recipe

Blueberry Zucchini Bread

click here for tutorial & recipe

Pumpkin Cream Cheese Dip

click here to see the tutorial

Homemade Peanut Butter

see here for tutorial

Chocolate Chop Meringue Cookies

see here for recipe

buckwheat cheese straws

see here for recipe

MInty Chocolate Christmas Cookies

see here for recipe

Peach & Maple Sour Cream Pecan Pie

see here for recipe

Dulce de Leche Apple Pie

see here for recipe

Pizza Margherita

for recipes and tutorial click this link

Paprika-Spiced Homemade Fries

Paprika-Spiced Homemade Fries

to make
1 small yellow onion, chopped
3 cloves garlic, chopped
2 large potatoes, chopped
1tsp cayenne
1/2-1tbsp sweet hungarian paprika
1tbsp italian herb mix (blend of rosemary, basil, oregano)
1tsp sea salt
canola oil

in a large pan, saute the onion and garlic in some oil until transparent.
in a large bowl, toss the chopped potatoes with the spices and enough canola oil to coat the potatoes. Add the potato mix to the pan and cover. Cook until soft on the inside and crispy on the outside.
alternatively, toss raw onion and garlic and potatoes with rest of ingredients until coated, and cook in the oven at 425F until cooked on the inside and crispy on the outside.

enjoy!

http://kellysfacesmells.blogspot.com

Pasta with Sweet Potatoes & Feta

Pasta with Roast Sweet Potato and Feta
Serves 4

1 1/2 pounds sweet potatoes (peeled and diced) (only I didn't peel)
2 tablespoons olive oil
salt
3 leeks, chopped
1 tablespoon fresh rosemary, chopped
14 oz pasta
2 tablespoons butter
6 oz marinated feta, chopped (I just used regular)
8 oz baby spinach leaves
cracked black pepper
grated parmesan

Toss the sweet potatoes with one tablespoon of the oil, salt and pepper, and spread on a baking sheet. Roast at 400 for 30 minutes or until soft and browned.

Place 1 tablespoon oil in a small skillet over medium heat. Add the leeks and the rosemary and cook for about 7 minutes, or until soft and golden.

Cook pasta in boiling, salted water per directions. Drain and place in a large bowl. Add the sweet potatoes, leeks, butter and feta. Toss to combine.

Place piles of spinach on plate and top with pasta, sprinkle with parmesan and a generous grinding of fresh ground pepper.

http://sidewalkshoes.blogspot.com/2009/11/pasta-with-roast-sweet-potato-and-pasta.html

Healthy Brown Rice Stuffed 8 Ball Squash

Healthy Brown Rice Stuffed 8 Ball Squash
yield: 1 serving

(2) 8 Ball Squashes, hollowed
1 cup cooked brown rice
1/2 tomato, diced (I used a nice big heirloom)
1/2 cup 8 ball squash filling, finely diced
1 t salt
1 t red pepper flakes
1 t fresh ground black pepper
1 slice Swiss cheese

preheat oven to 375 degrees

1. Cut off tops off 8 ball squashes. Save if you want to eat the flesh like I do. You can remove filling with a spoon, it is soft. Reserve filling and finely dice.
2. Combine all ingredients except cheese, and spoon into the squash. Bake for 15 minutes. Bake the top of the squash as well (on the side).
3. Cut the slice of Swiss into quarters, place 2 quarters on top of one squash and 2 on the other. Turn the broiler on and broil until cheese is nice and bubbly. Enjoy!

http://www.foodbuzz.com/photos/1616270-chocolate-red-wine-cupcakes

Creamy Tomato Soup

Creamy Tomato Soup
This is a great main course or side dish. It is extremly easy beause you throw it in the crockpot in the morning and the crockpot does all the cooking. It is healthy too.

Serves 6
3 cans Diced Tomatos,drained
1 c. carrots, chopped
1. c celery, chopped
1 c. onion, chopped
3 c. vegetable stock
1/4 fresh basil
3 cloves garlic, chopped
1 tsp black pepper
1/2 c. non fat Half and Half (Trader Joe's is my favorite)

Parmesan cheese and fresh basil for garnish

Add all the ingredients except for the half and half to the crockpot. Cook on low for 7-8 hours. Add the half and half. Use and immersion blender to puree everything in the crockpot. Puree it until the soup is smooth and silky. Cook it for another 20 minutes.
I serve it with a grilled cheese sandwich and roasted asparagus. It is healthy and affordable comfort food.

*You can also use a food processor to puree the ingrediants. You will just have to puree them in batches. Since the food processor wont hold all of the soup at once.

http://www.foodbuzz.com/photos/1616270-chocolate-red-wine-cupcakes

Chocolate Red Wine Cupcakes

Chocolate Red Wine Cupcakes

Makes about 24 cupcakes
Adapted from Food and Wine

2 cups AP flour
3/4 cups sugar
1 cup brown sugar
1 1/2 tsp baking soda
1/ tsp salt
2 sticks butter, room temperature
2 eggs
1 tsp vanilla extract
3/4 cup coco powder (not dutch processed)
1 1/4 cup red wine
1 cup chocolate chips

Preheat oven to 350 degrees. Line 24 cupcake tins.

With a hand mixer (or stand mixer) mix the butter and sugar until light and creamy. About 2 minutes.
Add each egg one at a time. Then add the vanilla. Mix for about 2 minutes.

In a seperate bowl combine the flour, baking soda, salt, and coco powder.

Mix the flour and wine into the sugar mixture, alternately, until it is combined. Don't over mix.

Fold in the chocolate chips. Fill the cupcake cups and bake for about 20-25 minutes. Until a toothpick inserted comes out clean.

For the frosting, I am just going to sprinkle on some powdered sugar. Nothing too extravagant. If I was feeling ambitious I might make a red wine buttercream. But, I am not feeling very ambitious. And a simple cupcake with a decent glass of red wine, what a perfect treat!

http://www.foodbuzz.com/photos/1616270-chocolate-red-wine-cupcakes

Cream of Broccoli Soup

Soup season has officially begun.

Since broccoli is abundant and inexpensive right now, what better way to kick off soup season than by making a huge pot of Cream of Broccoli? This soup is a snap to prepare. Plus, it's so rich and filling that it's a meal in itself. The hint of nutmeg infuses this potage with a subtle, earthy sweetness.

Cream of Broccoli Soup
2 T olive oil
2 large onions, chopped
3 garlic cloves, sliced
1 tsp salt
2 heads of broccoli, chopped
1 bay leaf
2 cups of soy creamer [Use soy or rice milk if you are less inclined toward decadence]
2 cups vegetable stock
Pinch nutmeg
Fresh ground pepper
3 T nutritional yeast
Best quality extra-virgin olive oil and fresh herbs, for finishing

Serves 6

Heat oil in a large soup pot over medium low. Saute the onion and garlic until translucent, about 5 minutes. Sprinkle salt over onions and garlic.
Toss in broccoli. Saute for 5 or so minutes, until the color intensifies.
Add remaining ingredients. Bring to a boil, then lower to a simmer and cook covered, for 20-3o minutes, or until broccoli is soft.
Skim off any foam and remove bay leaf. Carefully puree, either using a blender or immersion blender. Make sure all broccoli is totally pulverized.
Finish each dish with a drizzle of olive oil and a snippet of fresh herbs [basil, thyme, etc] if desired.

http://urbanvegan.net/2009/10/easy-cream-of-broccoli-soup.html

Medjool Date Pecan Pie

Medjool Date Pecan Pie
(makes 1 pie)

Ingredients:
4 eggs
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter (melted)
1/2 cup light corn syrup
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon of salt
1 pie crust
1 1/2 cups soft Medjool dates (pitted and coarsely chopped)
1 cup coarsely chopped pecans

Directions:
1. Mix the eggs, sugar, butter, corn syrup, maple syrup, vanilla, and salt in a large bowl.
2. Place the pie crust into the pie plate and form the edge.
3. Place the dates and nuts into the pie and pour the mixture from step one into the pie plate.
4. Bake in a preheated 350F oven until set, about 40-50 minutes.

http://closetcooking.blogspot.com/2009/11/medjool-date-pecan-pie.html

Sweet Potato & Veggie Dish

Sweet Potato & Veggie Dish

1 Sweet potato, chopped into half inch cubes
2 cloves garlic (deveined. this isn't entirely necessary, but will make it more digestible. Of course, so does cooking it in general so, up to you!)
1/2 red onion (or white. or yellow. I like the red for colour in this dish)
1/3 block extra firm tofu, chopped into 1/2 inch cubes
2 leaves kale, chopped (don't dry after washing)
pinch sea salt
pinch cayenne (or to taste)

to make:
saute the garlic and onion (both chopped) in a bit of olive oil and water
once translucent, add the tofu and sweet potato.
Keep cooking at medium heat, stirring occassionally, until the outsides are crispy and the inside of the sweet potato is soft (can be determined by whether it easily spits with the spatula/a form - should be quite easy to do).
Once this is achieved, add the kale, still a bit wet from washing. The bit of water on it will help it steam more quickly. Cover the whole affair up until kale is a bit tender and a nice bright green - probably about 1-2 minutes.

Add a bit of sea salt and cayenne, toss and enjoy!!! If you'd prefer a more complete protein form (i.e. one with more nutrients than just protein and iron) go for beans! I like this dish with red kidney beans.

Bonus! the vitamin C in the sweet potato and kale help with iron absorption from the tofu/beans!

http://kellysfacesmells.blogspot.com/search?updated-max=2009-06-19T08%3A13%3A00-04%3A00&max-results=4

Chocolate Raspberry Tart

chocolate raspberry torte
crust
1c almonds
1c macadamia nuts
5T cacao powder
1/2c dates

filling
raspberries

Pulse nuts in food processor until finely crumbly. Add cacao and pulse until well blended. Add dates and blend until it forms a dough. Press into pan, chill in fridge 15 min (or until ready to serve). Fill with raspberries, drizzle chocolate sauce on top and serve.

http://kellysfacesmells.blogspot.com/2009/11/first-blog-post-in-forever-and.html

Basic Bundt Cake (with variations)

Basic Bundt Cake

3 Tb Flaxseed Meal
1/2 cup Water
1 cup Alternative Milk (Soy, Almond, Coconut, Rice)
1 1/2 cups Organic Cane Sugar
1/2 cup Oil
2 tsp Vanilla
2 1/2 cups Unbleached White Flour
1 Tb Baking Powder
1/2 tsp Salt

Combine the flaxseed meal and water, let stand a few minutes. In a large bowl, combine the milk, sugar, oil and vanilla and mix to combine. In a separate bowl, combine the flour, baking powder and salt. Use a whisk to blend the dry ingredients together. Pour the dry ingredients into the wet and stir to combine, careful not to over mix. When the batter is mostly mixed, add any extras and finish mixing. Pour into a greased bundt pan and bake at 350 degrees for 50 - 55 minutes.

Variations:

Orange Spice- Add 1 tsp cinnamon, 1/4 tsp ground clove, zest of one orange, replace 1/2 cup orange juice for milk alternative.
Berries- Add 1 cup berries of choice (blueberry, strawberry, cranberries).
Lemon Poppy seed- Add 2 Tb Poppy seeds and replace 1/4 cup lemon juice for milk alternative.
Double Chocolate- Add 1/3 cup cocoa powder and 1/2 cup chocolate chips.
Raspberry White Chocolate- Add 1/2 cup vegan White Chocolate Chips (if available) and replace 1/2 cup fresh raspberry juice for milk substitute.
Apple Walnut- Add 1/2 cup chopped walnuts and 1 cup finely chopped apple.
Coconut Almond- Add 1/2 cup shredded coconut and 1/2 cup sliced almonds.

You can also be creative, or basic, with a topping for the bundt cake. You can simply combine powdered sugar with milk alternative until you reach the consistency you desire. Or you can use orange/lemon/raspberry juice instead of a milk alternative with powdered sugar. The cake can also go bare since it can stand alone.

http://flavorvegan.blogspot.com/2009/11/basic-bundt-cake.html

BUTTERNUT SQUASH SOUP WITH THYME AND MUSTARD

BUTTERNUT SQUASH SOUP WITH THYME AND MUSTARD
2-3 servings

300 g/ 10,5 oz butternut squash, peeled and diced
150 g/ 5,3 oz potatoes, peeled and diced
2 shallots, finely chopped
800 ml/ 3,4 cups water
2 tsp yellow mustard seeds
1 tsp thyme, dried
3 tblsp thick youghurt or crème fraîche
4 tsp Dijon mustard
1 tsp honey
salt
extra-virgin olive oil

- Gently fry shallots with thyme and mustard seeds for 3-4 minutes in some olive oil, then add squash and potatoes and go on cooking for another 4-5 minutes.
- Add salt and the water and let it simmer with half closed lid for 10-15 minutes, it depends on how big the vegetable dice are.
- While the soup simmers, mix yoghurt, honey and Dijon mustard really well. Taste it and add more mustard if you want.
- Run the soup in a blender until smooth and serve topped with a dollop of mustard yoghurt.

http://lucullian.blogspot.com/2009/11/butternut-squash-soup-with-thyme-and.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LucullianDelights-AnItalianExperience+%28Lucullian+delights+-+an+Italian+experience%29

Button Ornaments

The basic technique for all the ornaments is the same. Bend a pipe cleaner in half and twist once at the top for a loop. Slide buttons over pipe cleaner ends, slipping one end into each hole (if the button has four holes, use two diagonal ones). Use larger buttons for bellies and hat brims. When finished, twist ends of pipe cleaner to secure, and trim. For reindeer legs and antlers and for Santa's arms, bend 2-inch pieces of pipe cleaner in half, slip on between buttons, and twist. Glue on felt for Santa's beard and the snowman's nose. To hang the reindeer, loop a thread around its middle and tie.

http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=b34ece908332f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true

Mostly Just Carrots-Cake

Mostly Just Carrots Cake

Ingredients (use vegan versions):

1/2 cup canola oil
1/2 cup apple sauce (you can use oil also if you don't want the "lower fat" version)
3 "eggs"-- flax seed and Ener-g eggs both work well
3 cups shredded carrot
1 1/2 cups sugar
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon or pie spice

Directions:

Mix all of the wet ingredients and the sugar in a bowl until well mixed. Add the carrots and mix.

In a separate bowl, mix together the dry ingredients. Once both bowls are ready, mix together to form batter.

Pour into a 9 by 13 cake pan. Put into preheated 350 degrees Fahrenheit oven for about 40 minutes. It is done when a toothpick comes out clean. If you use other sized pans (rounds, for example) be sure to adjust your baking time.

Let cool and enjoy! I just put powered sugar on mine but you can be more creative.

Feel free to also add other goodies, like coconut, walnuts, or whatever sounds good to you.

Source of recipe: This is a modified version of a carrot cake recipe I have. All of the vegan recipes I was finding had other ingredients (pineapple, coconut, etc) in them. I wanted straight up carrot cake. This makes a nice, moist cake. My officemate and carrot cake lover requests this.

Makes: 12 servings, Preparation time: 20 minutes, Cooking time: 40 minutes

www.vegweb.com

Lentils-superfood

see link below for the health benefits of lentils:

http://www.associatedcontent.com/article/1319160/the_amazing_health_benefits_of_lentils.html?cat=5

Broccoli-Superfood

To see the health benefits of Broccoli see the link below:


http://healthfood-guide.com/HealthBenefitsOfBroccoli.aspx

Flaxseeds-superfood

I have been adding ground flax to my muffins, breads & other baking, smoothies, granola, and in my oatmeal every morning.
Flax oil cannot be heated or it will turn rancid, I sprinkle it on my popcorn, potatoes, already cooked veggies, Salads, etc.

To learn the benefits of flax in your diet click the link below:
http://www.womenfitness.net/benefits-flaxseed.htm

Walnuts-superfood

see the link below for the health benefits of walnuts:


http://www.brighthub.com/health/alternative-medicine/articles/41750.aspx

Avocado-superfood

http://healthmad.com/nutrition/11-health-benefits-of-avocado/

Garlic-superfood

to see the health benefits of garlic see link below:

http://naturalhealthremedies.org/what-are-the-health-benefits-of-garlic/

Oats-superfood

To see the health benefits of oats click on the link below:

http://health.learninginfo.org/benefits-oatmeal.htm

Dark Chocolate-superfood

Heart Health Benefits of Dark Chocolate:
Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:

Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits of Dark Chocolate:
Chocolate also holds benefits apart from protecting your heart:

it tastes good
it stimulates endorphin production, which gives a feeling of pleasure
it contains serotonin, which acts as an anti-depressant
it contains theobromine, caffeine and other substances which are stimulants

www.thedailygreen.com

Tomatoes-superfood

For the Health Benefits of Tomatoes see the link below:

http://hubpages.com/hub/Health_Benefits_of_Tomato

Blueberries-Superfood

For the Top 10 Health Benefits of Blueberries see link below:

http://www.womenfitness.net/blueberries.htm

Kale- Superfood

Health Benefits of Kale:

The high calcium and magnesium content of kale helps in building bones and is a good food for those suffering from osteoporosis. Vitamin A and C are antioxidants that protect against many degenerative diseases.

The high fiber content of Kale improves the digestive health and protects against colon cancer.

The high potassium and low sodium content of Kale makes it an alkaline food and helps those who suffer from acidity and other digestive disorders. Potassium also reduces blood pressure and helps in fighting heart disease.

Being a cruciferous vegetable, Kale contains sulfur compounds which help in fighting cancer.

http://www.life123.com/health/weight-loss/super-foods-weight-loss/14-super-foods.shtml

Sweet Potatoes-superfood

Health Benefits of Eating Sweet Potatoes


-Being rich in dietary fiber, sweet potato lowers the risk of constipation, diverticulosis and colon and rectal cancer.
-Sweet potatoes have been found to helpful in minimizing the risk of heart disease, diabetes and obesity.
-Sweet potato is a good snack for those trying to lose weight. It induces a feeling of fullness soon and thus, helps control food intake.
-Consumption of sweet potatoes has been known to help avoid stroke, by bringing down the harmful effects of low-density cholesterol & preventing blood clots.
-The presence of beta-carotene in sweet potato helps the body fight against free radicals and thus, prevents cancer.
-Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions.
-The high amount of potassium in sweet potato helps the body in maintaining fluid and electrolyte balance as well as cell integrity.
-Sweet potatoes have been found to be beneficial for blood purification as well as lowering of blood pressure.
-Owing to the presence of iron and calcium, sweet potatoes ensure proper blood flow and also improve bone density.
-Regular consumption of sweet potato is good for stomach ulcers and inflamed conditions of the colon.
-Being rich in vitamins and minerals, sweet potato is good for people involved in heavy muscular work.

http://enrichingyourkid.blogspot.com/2009/07/superfood-sweet-potato.html

Goji Berries-superfood

What Makes Goji Berries So Special
For thousands of years, goji berries have been an Asian medicine food. This amazing berry has up to 300 times more vitamin C than oranges, 15 times more nutritional iron than spinach, 6 times more amino acids than bee pollen, more beta carotene than carrots, extremely high levels of antioxidants, significant immune system boosting capabilities, much resulting from 4 unique polysaccharides, and one of these having the potential of stimulating the increased production of HGH (Human Growth Hormone). HGH is the master hormone in the body that communicates with the other hormones to function better as we grow older. When HGH levels increase, sometimes symptoms of aging are slowed down, and occasionally even reversed.

Goji berries also have 21 trace minerals, including cancer fighting selenium and germanium. Some studies have shown increased T-cell production in some HIV positive patients. Some diabetics have experienced a lowering of their insulin dependency. Blood work results have shown significant improvements in many areas as well. Perhaps the most amazing thing about the berries are the lifespan extention improvements amongst those who eat them on a regular basis.

http://www.gojijuiceblog.us/

Chickpea Pumpkin Burgers

Chickpea Pumpkin Burgers

3/4 cup of dried chickpeas (2 cups cooked)
1 1/3 cups of roasted or cooked pumpkin
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
dash of cayenne
1 small onion, chopped
1 clove of garlic, minced
1 jalapeno pepper, chopped
1 egg
1/2 cup of chickpea flour
1/2 - 2/3 cup of bread crumbs
generous handful of fresh basil and parsley, chopped
sea salt and black pepper to taste

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a pot, cover with fresh water, bring to a boil, reduce the heat to low and cover and cook until the chickpeas are soft - roughly 1 hour. Drain and set aside.

To roast the pumpkin, preheat the oven to 425 degrees. Place chucks of the pumpkin flesh on a baking sheet and brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork (roughly 20 - 30 minutes). Transfer to a bowl and mash.

Put the pumpkin in a food processor, along with the chickpeas, spices, onion, garlic, jalapeno pepper, egg and herbs and process until smooth. Transfer to a bowl. Stir in the chickpea flour and enough bread crumbs until the mixture is moist but thick and dry enough to shape into patties. Stir in the salt and pepper.

In a large non-stick pan, heat a shallow pool of olive oil over medium heat. Fry the patties until golden on each side (roughly 3 - 5 minutes per side). Drain on paper towels and serve warm.

Serves 4-6.

http://foodandspice.blogspot.com/search?updated-max=2008-11-30T17%3A32%3A00-05%3A00&max-results=7