CHOCOLATE CRANBERRY BISCOTTI

CHOCOLATE CRANBERRY BISCOTTI

1 STICK UNSALTED BUTTER, 

1 CUP SUGAR,

GRATED ZEST OF 1 ORANGE,

1 1/2 TSP VANILLA,

2 CUPS PLUS 3 TBSP FLOUR,

1 1/2 TSP BAKING POWDER,

1/4 TSP SALT,

2 EGGS,

3 1/2 OZ COARSLY CHOPPED SEMISWEET CHOCOLATE,

3/4 CUP CRAISINS,

OVEN 350. IN A MEDIUM BOWL MIX TOGETHER BUTTER, SUGAR, AND ZEST.

THEN BEAT IN EGGS ONE AT A TIME. ADD VANILLA.

IN A LARGE BOWL WHISK FLOUR, BAKING POWDER AND SALT.

GRADUALLY BEAT IN BUTTER MIXTURE.

FOLD IN CHOCOLATE AND CRAISINS.

TURN ONTO FLOURED SURFACE AND DIVIDE DOUGH IN HALF.

FORM EACH HALF INTO 10X2 INCH LOGS AND PLACE ONTO UNGREASED COOKIE SHEET.

BAKE FOR 30 MINUTES. REMOVE AND COOL FOR 20 MINUTES.

CUT ON A DIAGONAL WITH SERRATED KNIFE.

PLACE BACK IN OVEN FOR 8 MINUTES.

COOL COMPLETELY ON BAKING SHEET.

STORE IN AN AIRTIGHT CONTAINER.

APPLE CINNAMON MUFFINS

APPLE CINNAMON MUFFINS

1/2 cup canola oil,
1/2 cup sugar, 
1 1/2 cups unsweetened apple sauce,
1 tsp vanilla,
1 tsp cinnamon,
3 cups flour,
1 1/2 tsp baking soda,
1/2 tsp salt,
1 large granny smith apple peeled and diced,

Oven 350.

Line a muffin pan, or spray with cooking spray.

In a bowl, combine oil and sugar. Add apple sauce, vanilla and cinnamon.

Mix together. In another bowl, combine flour baking soda and salt. 

Add dry ingredients to wet. Stir until just combined.

Fold in diced apple. Fill muffin cups to the brim with batter.

Bake 25 minutes or until golden. 

Cool in pan 5 minutes before removing to rack.

This recipe was written by Cybelle Pascal

PERFECT ITALIAN BREAD

PERFECT ITALIAN BREAD

1 package yeast,

1tsp sugar,

1 cup warm water,

2-3 cups flour,

2 tbsp. olive oil,

Salt,

1 tbsp. olive oil for crust,

Optional 1 tsp Italian seasoning.

Oven 400.

Combine yeast, sugar and water in a bowl and let stand 5 minutes.

Add oil, salt and 1 cup flour.

Stir to combine and gradually add remaining flour until a stiff dough is formed.

Knead 5-8 minutes.

Let rise 30 minutes or until doubled in size.

Lightly grease cookie sheet.

On floured surface, shape dough into a log and place on sheet.

Cut 3 or 4 slits on top of loaf.

In a small bowl or cup, mix oil and desired optional seasoning.

Brush onto top of loaf.

Bake 16 minutes or until golden brown.

Let cool slightly and slice into large pieces.

CHICKEN AND STUFFING BAKE

CHICKEN AND STUFFING BAKE

8 ounces softened cream cheese,

4 tbsp. melted butter divided,

2 tbsp. milk,

1/2 tsp salt,

1/4 tsp pepper,

4 cups cooked chicken chunks,

2 tubes crescent rolls,

1 box cooked stove top stuffing,

Oven 350.

Mix all ingredients in a bowl, except crescents, using 2 tbsp. of butter.

Grease a large casserole dish.

Pour chicken stuffing mixture into dish.

Unroll crescents and place over top of chicken mixture.

Brush with remaining 2 tbsp. of melted butter.

Bake for 20 -25 minutes or until golden.

Freezes well, thaw before baking.

SPINACH PIE

SPINACH PIE

10 ounce box frozen spinach,
1/2 cups chopped onion,
3 cloves minced garlic,
2 tbsp. vegetable oil,
3 cups soft tofu, drained and crumbled,
1 tbsp. lemon juice,
salt and pepper to taste,
1 premade pie crust,

Oven 350. Cook spinach according to package directions.

In a large pan, saute onion and garlic in oil over medium heat.

Add spinach, tofu, lemon juice, salt and pepper.

Heat through and mix well.

Spoon into crust.

Bake for 20 minutes or until crust is browned.

Serve alone or with a salad.

OATMEAL APPLE CRISP

OATMEAL APPLE CRISP

1/4 cup sugar,
1 tbsp. lemon juice,
1/2 tsp cinnamon,
1/4 tsp nutmeg,
5 or 6 medium apples, 
1 cup rolled oats,
1/2 cup firmly packed brown sugar,
1/3 cup flour,
1/2 tsp salt,
1/3 cup melted butter

Oven 375. Grease a 3 quart baking dish.

In a bowl, combine sugar, lemon juice, cinnamon, and nutmeg.

Peel and slice apples. Then add to sugar mixture and coat.

Spoon into baking dish.

In another bowl, combine oats, brown sugar, salt and flour. Mix together.

Add melted butter and stir until crumbly.

Spread over apples.

Bake until brown and bubbly, about 30 minutes.

Eat as is, or top with whipped cream or vanilla ice cream.

CHEESY SALSA DIP

CHEESY SALSA DIP

1 jar chunky salsa; 8 ounces sour cream; 1 box cream cheese, softened; 1 cup green olives with pimiento, chopped; 1 cup chopped black olives; 8 ounces shredded taco cheese.

Combine sour cream and cream cheese in a large bowl. 

Add salsa and mix together.

Add olives and cheese.

Mix thoroughly.

Serve with chips, veggies and tortillas!

May be refrigerated up to a week.

CHICKPEA AVOCADO MUFFALETTA

CHICKPEA AVOCADO MUFFALETTA

1- 15 ounce can chickpeas, drained.
1/2 cup roasted red bell peppers, chopped.
1 cup Spanish olives with pimiento, chopped.
1 cup black olives, chopped.
1/2 cup seeded banana peppers, chopped.
2 garlic cloves, minces.
2 tbsp. chopped fresh parsley.
1 tsp dried oregano.
1/4 cup olive oil.
2 tbsp white wine vinegar.
salt and pepper to taste.
1 large avocado, sliced.
1 large tomato, sliced.
1 round loaf of crusty bread.

In a blender, combine chickpeas and roasted bell peppers until smooth.

In a bowl, combine olives, banana peppers, garlic, parsley, oregano, oil, vinegar, salt and pepper to taste.

Using a serrated knife, cut bread horizontally. 

Remove some of the inside of loaf, and save for something else.

Spread chickpea mixture over the bottom half of the loaf.

Spread the olive mixture over the chickpea.

Layer avocado and tomato on top.

Replace bread top and cut into wedges.

Serves 4 -6

VEGAN BANANA BREAD

                                                       VEGAN BANANA BREAD

2 cups flour                                                                                       3/4 tsp baking soda

3/4 cup sugar                                                                                    3/4 tsp salt

1/2 cup packed brown sugar                                                           3/4 tsp cinnamon

1/2 cup soymilk                                                                                1 tsp vanilla
1 tsp apple cider vinegar                                                                 1/4 cup oil

2 cups mashed banana                                                                     

2 tbsp. maple syrup                                                                          

Oven- 350. Grease a loaf pan and set aside.

In a large bowl whisk soymilk and vinegar. Let stand for two minutes. To it add

mashed banana, oil, syrup and vanilla. Mix together.

In a medium bowl, sift together flour, both sugars, salt, baking soda, and cinnamon.

Add dry to wet. Mix just to combine. Pour into prepared pan and bake for 1 hour

or until toothpick inserted comes out clean. Allow to cool on rack for 20 minutes

before removing from pan. Can be wrapped and frozen. Makes 1 loaf.