Vegan Fall Pasta Salad

Pasta salad is now not just a summer time cookout food! This vegan Fall pasta salad may be even better than the original! Using your favorite veggies that are in season, you can make this totally customized. I love Brussels sprouts, sweet potatoes, leeks, broccoli, carrots, parsnips, mushrooms. So, I use a few of those at a time. Roast them, and toss them with pasta and the best vegan poppy seed dressing of all time. 

Vegan Fall pasta salad is so addictive, I legit can’t stop eating it. I’m super pumped Fall is here because it means all the vegan Fall pasta salad! Also, this vegan creamy poppy seed dressing it one of my favorite dressings. I love to make a big batch and keep it in my fridge for other all my salad needs! 

Ingredients

• 1 Cup Brussels sprouts, halved or quartered
• 1 Leek, sliced
• 1 Cup Sweet potatoes, chopped(about 1 small one)
• 1 Cup Mushrooms, halved or quartered
• 4 Cloves Garlic, chopped
• 2 Tablespoons Olive oil
• 1 Teaspoon Salt
• 16 oz. Pasta

Vegan Creamy Poppy Seed Dressing

• 1/4 Cup Vegan Mayo
• 3 Tablespoons Olive oil
• 2 Tablespoons Apple cider vinegar
• 2 Tablespoons Agave
• 1 Teaspoon Dijon mustard
• 1 Tablespoon Poppy seeds
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Onion powder

Instructions

1. Preheat the oven to 400 degrees. 
2. Cut all the vegetables and garlic and put them on a sheet pan. Then pour the olive oil on top and sprinkle the salt on top and toss the veggies to coat them all in oil and salt. 
3. Now, roast the veggies at 400 degrees for 20-25 minutes or until the sweet potatoes are cooked through and the veggies are getting a bit brown. I like to toss the veggies around after about 10 minutes. 
4. ..........................................................................................................................
5. ..................................................................................................................................

full recipe : www.rabbitandwolves.com

Roasted Sweet Potato and Black Bean Quesadillas

To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. In fact, as I was developing this recipe it never even crossed my mind to add any. Traditional quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything these vegetarian quesadillas called for.

Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.

Ingredients

• 2 Large Sweet Potatoes, peeled and sliced into chunks
• 4 White Tortilla Wraps
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to preference)
• 1/2 can of Black Beans, rinsed
• 2 Large handfuls of Cheddar
• Juice from 1/2 a Lime
• Salt & Black Pepper, to taste
• Olive Oil (see note A)

Extras 'n' optionals:

• Avocado
• Jalapeno
• Fresh Coriander
• Extra Limes
• Sour Cream
• Salsa
• Guac

Method

1. Preheat oven to 220c (430f). 
2. Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
3. ........................................................................................................
4. ..............................................................................................................

full recipe : www.dontgobaconmyheart.co.uk

Gluten Free Buttermilk Biscuits Recipe

Southern biscuits or baking powder biscuits, made gluten free of course, are one thing I am passionate about; politics are not another. I actually try to stay out of party politics entirely. During election season though, it’s pretty hard to ignore.

The rough pastry method sounds a bit fancy, but it’s really not; a fairly quick method that certainly doesn’t take an extra degree to perfect. The idea is that by layering and re-rolling the dough, the cold butter inside and the flour on the outside will help to form layers as it bakes.

INGREDIENTS

• 2 cups gfJules™ All Purpose Gluten Free Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
• 1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative or powdered Coconut Milk) OR almond meal (not preferred)
• 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen or frozen and grated
• 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
• 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
• 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)
• milk (dairy or non-dairy) to brush on tops before baking

INSTRUCTIONS

1. Preheat oven to 375° F (static) or 350° F convection.
2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
3. ...................................................................................................
4. ..........................................................................................................

full recipe : gfjules.com

CHICKEN POTATO BAKE

In this recipe, I baked boneless chicken thighs in the oven along with the potatoes.  They both cook in the same amount of time, so, it makes them a perfect match.  If you don’t have chicken thighs, you can also try using chicken breasts in this recipe.

It only takes this chicken potato bake about 25 minutes to finish cooking.  I serve it right after I remove it from the oven and I can still hear the sizzling! When I remove it from the oven, it fills the whole house with a delicious baked chicken and potato aroma.

Ingredients

• 4 potatoes Medium Sized cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon garlic Minced
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

Instructions

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray. 
4. .................................................................................................
5. .......................................................................................................

full recipe : dizzybusyandhungry.com

THE BEST VEGAN MEATBALL SUBS EVER

I decided to call these the best vegan meatball subs ever because, well, they are – thanks to the super delicious chickpea meatballs! Top with your fav marinara sauce, some vegan parm, and you have an amazing dinner or lunch that will please the whole family.

If you make the meatballs ahead of time and refrigerate or freeze them – and I highly recommend you keep a batch in the freezer because you will CRAVE those meatballs – this recipe makes for a quick weeknight dinner.

Ingredients

• chickpea meatballs
• vegan parmesan
• sub rolls
• marinara sauce - this is my recipe

Instructions

1. In a 400 degree oven, toast your subs on a baking sheet for 6-8 minutes. (If using frozen chickpea meatballsinstead of freshly made, place in a baking dish in the oven at the same temperature for 10 minutes)
2. ............................................................................................................
3. .....................................................................................................................

full recipe : www.karissasvegankitchen.com

Cinnamon babka from Modern Jewish Baker by Shannon Sarna – book review

Each chapter has an introduction and guidance about ‘how the dough should feel’, notes on rising, storage, the best kinds of flour for each bake, and the essential tools that will be required for success. There are clear photographic illustrations showing how to roll, fold, braid, cut, fill and shape the various breads, cakes and cookies, and all-in-all it feels like Shannon is almost there in the kitchen holding your hand and guiding you towards perfect results. 

Overall though, this is a gorgeous book. Every photograph in it is either informative, mouthwatering, or usually, both. The recipes are clear and accessible, and the layout of the book makes it easy to use. Shannon’s fun and interesting introductions give a real flavour of her personality and background, and her journey to becoming an obsessive Jewish baker. 

Ingredients

For the dough

• 1 tbsp dry active yeast
• 1/3 cup (+ 1/2 tsp) sugar (70g + 1/2 tsp)
• 1/2 cup lukewarm water (110ml)
• 4 1/2 cups unbleached all-purpose flour (575g)
• 2 tsp vanilla
• 1/2 cup whole or 2% milk (or almond milk) (110ml)
• 3/4 cup unsalted butter or margarine, melted (170g)
• 2 eggs

For the sugar syrup

• 2/3 cup water (150ml)
• 1 cup sugar (200g)
• 1 tsp vanilla

For the filling

• 3/4 cup unsalted butter, melted (170g)
• 1 1/2 cups sugar (300g)
• 2 tbsp cinnamon
• pinch salt

Instructions

1. Place the yeast and 1/2 tsp sugar in a small bowl. Add the lukewarm water and stir gently to mix. Set aside until foamy, 5 to 10 minutes.
2. In a stand mixer fitted with a dough hook, mix together the flour, 1/3 cup sugar, and 2 teaspoons vanilla.
3. .............................................................................................................................
4. ......................................................................................................................................

full recipe : family-friends-food.com

Butter Cookies

I made these two ways, the traditional flavor with vanilla extract then for a funfetti flavor (the white chocolate version with rainbow sprinkles) I added almond extract.

You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!

Ingredients

• 1 cup (226g) unsalted butter, well softened
• 2/3 cup (140g) granulated sugar
• 1/4 tsp salt
• 2 large egg yolks
• 1 tsp vanilla extract*
• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 2 tsp milk, then more as needed
• Chocolate or candy melts, optional (see notes)

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
3. ......................................................................................................
4. .............................................................................................................

full recipe : www.cookingclassy.com

White chocolate raspberry blondies

White chocolate and raspberry really are a bit of a match made in heaven. These white chocolate raspberry blondies are’t the healthiest thing in the world but if you’re in the market for an indulgence, this is the recipe for you.

Yes they’re a far cry from my usual healthy snacks but we have to indulge every now and then right? Everyone knows that raspberries and white chocolate are besties from way back. The only way the relationship could get any better was if they added some crumble macadamias to the mix (note to self, add them next time).

Ingredients

• 60g raspberries
• ½ cup caster sugar
• 150g butter, melted
• 250g white chocolate, chopped
• 3 eggs
• 1⅔ cup plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
2. In a large bowl, mix the sugar, eggs and vanilla together.
3. .....................................................................................................
4. ..............................................................................................................

full recipe : www.clairekcreations.com

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

Chocolate is my all time favorite crush in the whole universe.  I don’t care if it’s served alone or with a partner in crime like caramel, mint or peanut butter.

Chocolate is a sweet explosion of a rich, creamy, decadent, sweet seductive feast of absolute heaven that kicks it out of this world.

Ingredients

• 1 cup butter. softened
• 1½ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1/3 cup Hershey's Spreadable Chocolate
• 2 1/2 cups all purpose flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
• 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
• Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
6. ....................................................................................................
7. ..........................................................................................................

full recipe : www.thebakingchocolatess.com

VEGAN KATSU CURRY

I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it’s a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad.

Vegan katsu curry is a bit of a treat as it’s not exactly health food, but I’m sure we can roll with treating ourselves to a bit of golden crispiness now and again, can’t we?

INGREDIENTS

• 1 large aubergine
• 1 sweet potato, peeled
• about ½ cup all purpose flour / rice flour for GF version
• salt & pepper
• about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
• about 100 g panko breadcrumbs** or GF breadcrumbs if required
• 2 tbsp sesame seeds
• high smoke oil for shallow frying

CURRY SAUCE

• 2 tbsp neutral tasting oil
• 1 large onion (I used red), finely diced
• 5 garlic cloves, finely diced
• 3 tsp ginger, finely grated
• 2 medium carrots, peeled and sliced
• ½ Granny Smith (sour) apple, peeled and diced
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 tsp curry powder (I used hot madras curry powder)
• 1 tsp garam masala
• 4 tsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

OPTIONAL EXTRAS

• 1½-2 cups of your favourite rice, cooked or steamed
• 1 head of lettuce, I used lollo rosso
• a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)

METHOD

1. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost transparent, add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
2. Add sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
3. ...............................................................................................
4. ......................................................................................................

full recipe : www.lazycatkitchen.com

GINGERBREAD FIG BARS AND A HOLIDAY COOKIE PARTY

Flour covering every surface like kitchen snowfall. Metal outlines of snowflakes and bells and holly. Rolling pins and baking sheets haphazardly strewn. Stealing the scraggly bits of the cookie dough to nibble. Smell of sugar wafting. Oven warmth emanating. Timer beeping. Not an un-sticky surface in sight.

Holiday cookie-making magic is best when shared, that is why I have come together with the some of my favorite bloggers to celebrate a Holiday Cookie Party! Combing the creativity and talent of twelve bakers to bring you an entirely gluten-free and vegan cookie recipe collection with treats of every shape, size, and sweet flavor.

INGREDIENTS

• FILLING
• 2 cups dried figs
• 3 tbsps coconut sugar
• 1 tsp lemon juice
• 3/4 cup water
• COOKIE
• 1 batch Vegan GF Gingerbread cooking dough

INSTRUCTIONS

1. FOR THE FILLING: Combine the dried figs, water, lemon juice, and sugar in a medium sauce pan.
2. Bring to a boil. Reduce to simmer. Cover and simmer for about 10-15 minutes or until the figs are soft.
3. .............................................................................................................................
4. ...................................................................................................................................
5. ........................................................................................................................................

full recipe : www.feastingonfruit.com

CLASSIC NEW ENGLAND WHOOPIE PIES

Once blended, increase your speed to medium-high until light and fluffy.  Add in marshmallow cream and beat well until evenly incorporated, it will be nicely gloopy. Is that a word? A cross between goopy and gooey and gluey, sort of, I do like to make up words.

Match up the cookie tops (underside up), using a 2 TBL scoop, dollop a healthy portion of the marshmallow filling onto the bottom of the cookie, placing the  top on pie, gently pressing down until fluff gets close to the edge.

INGREDIENTS

COOKIE/PIE BATTER

• ¾ cup hot water
• ⅔ cup unsweetened cocoa powder (sifted after measuring, if lumpy)
• 1 tsp baking soda
• 2 cups all-purpose flour (I use organic flour)
• 1 tsp baking powder
• ¾ tsp salt
• 1 ½ cups light brown sugar, packed
• ½ cup butter, softened
• 1 large egg
• 2 tsp vanilla extract
• ½ cup sour cream

MARSHMALLOW BUTTERCREAM

• ¾ cup butter, softened
• 1 13 oz jar marshmallow cream
• 1 ½ cups powdered sugar
• 1 ½ TBL vanilla
• ⅛ tsp salt (pinch)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools.
3. In a medium bowl, place flour, baking powder and salt, gently stir with whisk to mix. Set aside.
4. .................................................................................................................
5. ..........................................................................................................................
6. ..................................................................................................................................

full recipe : www.thefreshcooky.com

THE ULTIMATE CHICKEN NOODLE SOUP RECIPE

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Directions

1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.

Recipe source: tasteofhome

VEGAN RECIPE-CAULIFLOWER & GREEN PEAS COCONUT CURRY

Ingredients

• 3 large tomatoes
• 4 large cloves garlic
• 1-inch (25-mm) piece ginger
• 1 green chili
• 12 raw cashews
• 1½ tablespoons (22 mL) oil of choice
• 1 bay leaf
• 3 green cardamoms
• 6 to 7 peppercorns
• 3 cloves
• 1 large red onion, chopped
• 1½ teaspoons (6 g) coriander powder
• 1 tsp garam masala
• ½ teaspoon red chili powder, or to taste
• ½ teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• ¼ cup (60 g) plain yogurt, at room temperature
• ½ cup + 2 tablespoons (150 mL) coconut milk
• ¼ cup (60 mL) water
• 1 large head cauliflower, cut into medium- to large-size florets
• ½ cup (70 g) frozen green peas
• Cilantro, for garnish

Method

1. Using a blender, purée the tomatoes, garlic, ginger, green chili, and cashews to a smooth paste. Set aside.
2. Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf, green cardamoms, peppercorns, and cloves. Sauté for a few seconds until the spices are fragrant and then add the onion.
3. Cook the onion until soft, around 2 minutes, and then add in the puréed tomato-ginger-garlic-cashew paste that you prepared earlier. Cook for 2 minutes and then add the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Stir to combine the spices and cook them for 30 seconds. Add the yogurt, whisking continuously until it's well-combined with the curry. Make sure the yogurt is at room temperature before you add it to the masala.
4. Add the coconut milk and the water and mix to combine. Add the cauliflower florets and peas and toss to combine them with the masala. Close the lid and press the manual or pressure-cook button, making sure the pressure valve is in the sealing position. Use the adjust or pressure-level button to set to low pressure and cook on low pressure for 3 minutes. Do a quick-pressure release.
5. Open the pot, give the korma a stir, and adjust spices and salt to taste. Garnish with cilantro and serve.

Recipe source: mindbodygreen

CHICKEN VERDE QUESADILLAS DINNER RECIPE

Ingredients

• 2 tablespoons olive oil, divided
• 1 large sweet onion, halved and thinly sliced
• 1-1/2 cups (about 7-1/2 ounces) frozen corn
• 1 small zucchini, chopped
• 1 poblano pepper, thinly sliced
• 2 cups frozen grilled chicken breast strips, thawed and chopped
• 3/4 cup green enchilada sauce
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 flour tortillas (10 inches)
• 4 cups shredded Monterey Jack cheese
• Pico de gallo, optional
• Sour cream, optional

Directions

1. Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, corn, zucchini and poblano pepper; cook and stir 8-10 minutes or until tender. Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.
2. Brush remaining oil over one side of each tortilla. Place half of the tortillas on two baking sheets, oiled side down. Sprinkle each with 1/2 cup cheese and top with 1 cup chicken mixture, remaining cheese and remaining tortillas, oiled side up. Bake until golden brown and cheese is melted, 7-9 minutes. If desired, serve with pico de gallo and sour cream.

Recipe source: tasteofhome

CHICKEN BURRITOS RECIPE

Ingredients

• 6 tablespoons butter
• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons chopped jalapeno pepper, optional
• 1 can (15 ounces) chili with beans
• 1 package (8 ounces) cream cheese, cubed
• 8 cups cubed cooked chicken
• 24 flour tortillas (6 inches), warmed
• 6 cups shredded Colby-Monterey Jack cheese
• Salsa, optional

Directions

1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken.
2. Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in two greased 13x9-in. baking dishes.
3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

Recipe source: tasteofhome

MEAT SAUCE FOR SPAGHETTI RECIPE

Ingredients

• 1 pound ground beef
• 1 pound Johnsonville® Ground Mild Italian sausage
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 medium carrots, finely chopped
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon Italian seasoning
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked spaghetti

Directions

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.

Recipe source: tasteofhome

BEETROOT CURED SALMON WITH CUCUMBER AND APPLE SALAD RECIPE

INGREDIENTS

• 250g cooked and peeled beetroot
• 175g coarse sea salt
• 1/2 cup (110g) caster sugar
• 3 tsp caraway seeds, crushed
• 3 tsp white peppercorns, crushed
• 1kg salmon fillet (skin on), pin-boned
• Lavosh and micro rocket, to serve

CUCUMBER AND APPLE SALAD

• 2 green apples, cut into batons
• 1 small red onion, sliced into rings
• 1 telegraph cucumber, thinly sliced
• 2 tbs apple cider vinegar
• 1 tbs extra virgin olive oil
• 2 tsp horseradish paste
• 1 tsp caster sugar
• 1/4 bunch dill, fronds picked

• METHOD

• 
  

1. To make the curing mixture, whiz the beetroot, salt, sugar, caraway seeds and pepper in a food processor until smooth.
2. Spread half the curing mixture over the base of a glass or ceramic dish large enough to hold salmon. Add the salmon, skin-side down, and cover with remaining curing mixture. Cover with plastic wrap, then rest a smaller tray or chopping board on top of the salmon and weigh down with a few cans. Chill for 2 days to cure.
3. For the salad, place all ingredients in a bowl and toss to combine.
4. When ready to serve, remove salmon from dish, rinse under cold water and pat dry with paper towel. Using a sharp knife, thinly slice salmon on an angle, using the knife to release salmon from the skin.
5. Arrange salmon on a platter and serve with salad, lavosh and micro rocket.

Recipe source: delicious

CREAM CHEESE WRAPPED OLIVES

This is a fantastic little appetizer that only requires 3 ingredients and minimal time to prepare.   Cream Cheese Wrapped Olives are made with large cocktail olives, but can also be made with regular olives. I’ve made them with both sizes and they are always a hit.\

This appetizer comes together quickly, then refrigerated until you’re ready to serve.  Right before serving, cut the olives in half and arrange on a plate, that’s it!  Cream Cheese Wrapped Olives are travel friendly making them very easy to take to dinner parties or picnics.  And let’s not forget football season!  Easy and delicious, it doesn’t get any better than that, ENJOY!

Ingredients

• 1 Jar large Olives the largest olives you can find in the grocery store
• .......................................................................................................................
• ...............................................................................................................................

full recipe : bunnyswarmoven.net

ROSE CARDAMOM AND BLOOD ORANGE LOAF CAKE

Half cake, half quick bread, this rose cardamom and blood orange loaf cake makes for an excellent breakfast, brunch or dessert addition to any Valentine’s Day table. Its sweet, slightly floral notes originate from a hint of dried rose petals and nuanced, spicy cardamom. In season, blood oranges contribute to a berry-like finish as part of a lush, yet lightly iced topping.

Applesauce is the hidden MVI (most valuable ingredient) in this loaf cake. Especially important in gluten-free baking, applesauce acts as a binding agent, providing a light sweetness and preventing the bake from drying out. It also pairs wonderfully with cardamom and rose flavors.

Ingredients

• 1/2 cup vegan butter, room temperature
• 3/4 cup organic cane sugar
• 1 tbsp dried rose petals (culinary grade), plus more for topping
• 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
• 1 tsp vanilla extract
• 1 cup organic, unsweetened apple sauce
• 2 cups 1-to-1 gluten free flour (I used this brand.)
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp ground cardamom
• 1/2 cup vegan cream cheese
• 1/2 cup organic powdered sugar
• 2 1/2 tbsp blood orange juice
• blood orange slices (optional for garnish)

Instructions

1. Pre-heat the oven to 350 degrees F.
2. Grease a loaf pan with a little vegan butter. Set aside.
3. In a food processor, add the sugar and rose petals, and gently pulse until rose petals are well incorporated.
4. In a medium-sized bowl, cream the butter and sugar. Add the flax eggs, vanilla and applesauce. Fold ingredients to mix.
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full recipe : www.homegrownprovisions.com

Samoa Bundt Cake

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

I used my favorite chocolate cake batter for this Samoa Bundt Cake. The texture is soft, tender, and velvety and it stays tasting fresh for days. I find this cake tastes just as good 4 days later as it did the day it was baked

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 cup hot water

Caramel Frosting

• 3/4 cup butter (1 1/2 sticks)
• 1/4 cup jarred caramel sauce
• 3 cups powdered sugar
• 1 1/2 to 2 tablespoons heavy cream or milk

Toppings

• 1 1/2 cups sweetened shredded coconut, toasted
• Caramel Sauce
• Hot Fudge Sauce

Instructions

1. Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
4. Beat in eggs one at a time.
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full recipe : spicysouthernkitchen.com

KETO DEATH BY CHOCOLATE CAKE

If you have as big of a sweet tooth as I do, you’re probably in the same boat. The good news for us is delicious chocolate is easier to come by than you might think on a keto diet. Of course we’re not talking Hershey’s Bars, or some of the other brands that are loaded with sugar…as low carb dieting becomes more and more popular, the options have been exploding.

This cake is the chocolatiest creation I’ve baked up so far. It’s rich, moist, and wonderfully decadent. Best of all, it’s simple, and the ingredients won’t have you running all over town to find.

INGREDIENTS

CAKE

• 2 cups blanched finely ground almond flour
• 1 cup granular erythritol, or preferred sweetener
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

FROSTING

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp heavy whipping cream

OPTIONAL

• Lily's Chocolate Chips (for drizzling and sprinkling around edges)

INSTRUCTIONS

CAKE

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
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full recipe : www.heyketomama.com

Chinese Egg Cake—Old Style Baked Version

I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.

Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.

Ingredients

• 2 middle size eggs ,room temperature eggs
• 60 g cake flour ,1/2 US cup
• 40 g castor sugar ,around 3 tablespoons+1 teaspoon
• 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
• warm water ,for speeding up the whipping process, not required in summer days.

Instructions

1. Preheat the oven to 180 C around 350F.
2. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
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full recipe : www.chinasichuanfood.com

Easy Homemade Protein Bars (Cinnamon Roll)

I need protein to keep me full and have been loving protein bars to help fill me up. I’ve tried a few different brands out there…some are totally full of chemicals (not going to name names here), while others are full of real ingredients (ie: Rx bars!).

My solution? Let’s make homemade protein bars! I was surprised at how easy these were to prepare and not only that, but they rival pretty much any protein out there in terms of flavor.

Ingredients

• 1 scoop vanilla protein powder (40 g; a heaping 1/2 cup)
• 1 teaspoon cinnamon
• 1 cup rolled oats (96 g)
• 2 tablespoons coconut oil (26 g)
• 1/2 cup natural almond butter (118 g)
• 1/4 cup honey (74 g)
• 1/2 teaspoon vanilla extract
• 1 tablespoon water *if needed
• sea salt for sprinkling

Instructions

1. Combine the protein powder, cinnamon and rolled oats in a 7 cup food processor fitted with a steel blade. Blend until the oats are powdery and blended.
2. In a microwave safe bowl, melt the coconut oil. Stir in the almond butter, honey and vanilla extract until smooth.
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full recipe : sweetpeasandsaffron.com

No-Bake Peppermint Cheesecake Recipe

Christmas is not the same without peppermint candy. This no-bake dessert is festive, delicious and easy to make. Everything is perfect about this cheesecake, starting with Oreo cookie crust, then creamy peppermint cheesecake filling with crushed peppermint candies and topped with chocolate filling and crushed peppermint candies.

I really like this recipe because I can make it a few days earlier especially when I am busy with making other surprises for the holidays. Now, when your holiday preparations are over I can wish you to spend holidays in peace and harmony with your family and friends. Enjoy!

INGREDIENTS

For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
• 6 tablespoons unsalted butter, melted
• For cheesecake filling:
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• Red food coloring, optional
• ½ cup crushed peppermint candies

For Chocolate topping:

• ¾ cup heavy cream
• 6 oz bittersweet chocolate finely chopped
• 1 tablespoon granulated sugar

For garnish:

• Crushed peppermint candies or crushed candy cane, optional

INSTRUCTIONS

To make crust:

1. Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it's all moistened
2. Press crumb mixture onto bottom of the prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
3. Place in the freezer while you make the filling

To make cheesecake filling:

1. In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy
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full recipe : yummiestfood.com