GINGERBREAD CUTOUT COOKIES

 

• 1/2 cup dairy free butter, at room temperature
• 3⁄4 cup packed dark brown sugar
• 3/4 cup molasses
• 1/2 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

1. In a large bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves. Add in the salt and mix together. 
2. In bowl of stand mixer, add butter mixture, molasses and brown sugar. Cream until fluffy. Add vanilla and mix until combined. Slowly in add the dry ingredients and mix until dough forms.
3. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350 degrees.
5. Roll out onto baking mat or parchment paper. Cutout using cookie cutters.
6. Bake for 10-13 minutes.
7. Cool completely, then decorate as desired!
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DAIRY FREE SUGAR CUTOUT COOKIES

 

• 1 cup dairy free butter, softened 
• 1/2 cup powdered sugar 
• 1/4 cup maple syrup 
• 1 tsp vanilla
• 2 1/4 cup all-purpose flour 
• Pinch of salt

1. Preheat the oven to 350°F.
2. Using a mixer, beat the butter until creamy.  Add in maple syrup, vanilla, and powdered sugar and mix.  Add the flour and salt to the mixer and form into a dough. 
3. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
4. When ready to roll, transfer it to a piece of parchment paper or use a silicone mat.
5. Roll out the dough to your desired thickness as these cookies will not rise.
6. Use cookie cutters to make fun shapes.  Place the cookies on a sheet tray lined with parchment paper or silicone mat.
7. Bake for 15+ minutes or until the edges are lightly browned.
8. Cool completely, then decorate as desired!

SLOW COOKER CHICKEN TORTILLA SOUP

 2 chicken breasts

1 med onion diced

2 garlic cloves minced

1 carton broth

1 can corn undrained

15 oz can diced tomatoes undrained

1 can white beans drained

1/2-1cup salsa

1 packet taco seasoning 

salt, pepper

taco cheese - topping

crunchy tortilla chips - topping (see note)

Place chicken in slow cooker and salt and pepper both sides. Top with remaining ingredients (except cheese and tortillas). 

Cook on high 4-5 hours. Check chicken for doneness then shred. Return to crock to heat through. 

When done serve topped with cheese and tortillas.

NOTE: TO MAKE CRUNCHY TORTILLAS, CUT A PACKAGE OF CORN TORTILLAS INTO STRIPS. PREHEAT OVEN TO 350. ON BAKING SHEET TOSS STRIPS WITH OLIVE OIL AND SOME SALT. BAKE FOR 10 MINUTES AND CHECK FOR DESIRED CRISPNESS. USE TO TOP SOUP OR USE IN A SALAD.

EASY BEEF VEGETABLE SOUP

 EASY BEEF VEGETABLE SOUP

1 LB GROUND BEEF, 28 OZ CAN DICED TOMATOES, 1 CAN CONDENSED TOMATO SOUP, 

CHICKEN BROTH, FROZEN DICED POTATOES, 1 CAN GREEN BEANS, 1 CAN CORN, 

CANNED OR FROZEN DICED CARROTS, SEASONING TO TASTE:

TO MAKE - 

BROWN BEEF IN A LARGE POT. DRAIN A BIT OF THE GREASE. SEASON WELL, THEN 

ADD TOMATOES, SOUP PLUS ONE CAN OF BROTH, AND ALL VEGETABLES. ADD MORE

BROTH UNTIL YOU HAVE YOUR DESIRED AMOUNT OF SOUP. LET BUBBLE OVER 

MEDIUM HEAT. CHECK FOR SEASONING. SERVE WITH BREAD

AWESOME EGG FREE CHOCOLATE CHIP COOKIES!

 

• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup brown sugar 
• 1/3 cup chocolate chips (I use Enjoy Life allergen free brand)
• 2 tbsp milk (I use vanilla soymilk)
• 2 tbsp melted butter or oil
• 1/4 tsp vanilla extract

In a large bowl mix all dry ingredients together. Add in the wet ingredients and combine.  Add more milk if necessary to hold dough together. Chill in the fridge for awhile to firm up the dough. 

Preheat oven to 325. Form dough into balls about 1 inch in diameter. Place on a baking tray that has been greased, or use parchment paper or a silicone baking mat. Bake for 11 minutes. Remove from oven and allow to cool and finish cooking for at least 10 minutes.

The great thing about this is the dough can be frozen!! Make a bunch of dough balls and pop them in a freezer bag. Then, when you're ready for some cookies, just preheat your oven and pop the balls on the tray. Bake for an additional 1 or 2 minutes.

EASY LENTIL SOUP

 LENTIL SOUP

1 ONION CHOPPED, 2 CLOVES MINCED GARLIC, 

ADOBO SEASONING, THYME, PEPPER FLAKES, 

1 POTATO PEELED AND CHOPPED, 

1 SWEET POTATO PEELED AND CHOPPED, 

2 CARROTS PEELED AND CHOPPED, 1 CUP LENTILS,

4-6 CUPS OF WATER OR BROTH, 

OLIVE OIL FOR THE PAN:

Heat oil in pan. Cook onion until soft. Add garlic and vegetables.

Cook 10 minutes or so. Add seasoning, lentils and water or broth to cover.

Simmer for 40 minutes until lentils are soft. 

APPLE AND SWEET POTATO STIRFRY

 APPLE AND SWEET POTATO STIRFRY

4 cups peeled and diced sweet potatoes, 2 cups peeled and diced apples, 

1 tsp cinnamon, oil for the pan, 1/2 cup water:

Heat oil in frying pan over medium high heat. Add sweet potatoes. Cover and

cook for 5 minutes. Add water. Stir and cook 5 minutes more. Add the apples and stir. 

Add cinnamon. Stir and cover. Cook minutes or until tender.

Serve along side chicken