Easy Delicious White Cheese Pizza

This pizza is da bomb! Everyone will love this recipe.

INGREDIENTS:

1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato

DIRECTIONS:

Preheat oven to 450. In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper. Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese; bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.

This is a favorite in our household.

Here is what we are going to be having this week :)


Potato soup w/ pumpernickel bread

"Chicken" Sammies w/ potato salad and steamed veggies

Blueberry pancakes, scrambled eggs and fruit of the day

White cheese pizza w/ salad

"Beef"stir-fry w/ brown rice

Grilled cheese sammies ( with mozzarella cheese, spinach and roma tomato) and homemade tomato soup

Feta and Spinach Pasta

INGREDIENTS:

* 1 (8 ounce) package of whole wheat pasta of your choice
* 3 tablespoons olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 cups chopped tomatoes
* 1 cup sliced fresh mushrooms
* 2 cups spinach leaves, packed
* salt and pepper to taste
* 1 pinch red pepper flakes
* 8 ounces feta cheese, crumbled


DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Crockpot Sammies

INGREDIENTS:

1 package of Morning Star crumbles
1 packet of Lipton Onion Soup Mix
4 Ciabatta rolls
4 slices of Provolone cheese
1/2 green pepper, sliced thinly
1/2 small onion, sliced thinly
1 tablespoon of oil

Directions:

Place crumbles in crockpot. Add 2 -3 cups of water and onion soup mix. Cook on low for 4 hours to incorporate flavor. Saute onions and green peppers in oil 10 minutes before your crumbles are ready. Place opened Ciabatta rolls on baking pan, spoon crumble mixture on rolls. Top with Provolone cheese and sauteed veggies, then place in oven on high (broil) for 2 minutes or until browned.

Yummo! Enjoy! These were very good. I bet you can even make Philly Cheese Steaks with them, if you added cheese to the crumbles!

Breakfast Pizza

Need a quick and easy meal that the whole family will love? Try this breakfast pizza!



INGREDIENTS

* 1/2 (3 patties) package of Morning Star sausage
* 1 (8 ounce) package refrigerated crescent rolls
* 1 cup frozen hash brown potatoes, thawed
* 1 cup shredded Cheddar cheese
* 5 eggs
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese


DIRECTIONS:

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. (Or pop in microwave for 90 seconds) Preheat oven to 375 degrees F (190 degrees C).
2. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.
4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.


Add your favorite veggies to this meal or substitute with them instead of the sausage. We sometimes add mushrooms, green peppers, onions or spinach. Whatever we have on hand.

Biscuits and Sausage Gravy

You won't even be able to tell that this isn't real sausage. This is one of the best products that Morning Star makes. Plus, it is MUCH lower in fat! :)



INGREDIENTS:

1 package of your Pillsbury biscuits
4 sausage patties, crumbled (Morning Star)
1-2 packages or Country gravy mix (Check ingredients to make sure it doesn't contain any meat products)


DIRECTIONS:

Prepare biscuits as directed on container. Microwave sausage patties for 1-2 minutes. Remove from microwave and set aside to cool. Meanwhile make gravy according to package. Crumble up sausage and mix into gravy. Break biscuits apart and spoon generous helping over biscuits. Enjoy!

Homemade Black Bean Burgers

This one might be a little too spicy for the youngins.


INGREDIENTS:

* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg (ex-large)
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs


DIRECTIONS:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Fruit Pizza

Can you say yummo?

Not only is this pizza beautiful, but it will satisfy your sweet tooth. I always get so many compliments on this dish. The glaze really makes this one stand out.



INGREDIENTS:

* 1 (18 ounce) package refrigerated sugar cookie dough
* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) container frozen whipped topping, thawed
* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest
* fruit of your choice


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. If you use strawberries slice in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Tasty Lentil Tacos

INGREDIENTS:

* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth
* 1 cup salsa
* 12 taco shells
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1 1/2 cups shredded reduced-fat Cheddar cheese
* 6 tablespoons if reduced fat sour cream

DIRECTIONS:

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Butter Bean Burgers

INGREDIENTS:

* 1 (15 ounce) can butter beans, drained
* red onion, chopped
* 1 tablespoon finely chopped jalapeño pepper
* 1/4 cup of Italian bread crumbs (might need to add more)
* 1 egg, beaten
* 1/2 cup shredded Cheddar cheese
* 1-2 cloves crushed garlic
* salt and pepper to taste
* 1/4 cup vegetable oil


DIRECTIONS:

1. In a medium bowl, mash butter beans. Mix in onion, jalapeño pepper, bread crumbs, egg, cheese, garlic, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.


TIP: I like to put a thin layer of bread crumbs on the out side of the burger to make it crispier.

Chickpea Filling

This has the same consistency as tuna! You can make tuna melts or put it on your salads. The options are endless. :)



INGREDIENTS:

* 1 (19 ounce) can garbanzo beans, drained and rinsed
* 1 stalk celery, chopped
* 1/2 onion, chopped
* 1 tablespoon mayonnaise
* 1 tablespoon lemon juice
* 1 teaspoon dried dill weed
* salt and pepper to taste

DIRECTIONS:


1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Addictive Sweet Potato Burritos

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Eggplant Parmesan

INGREDIENTS:

* 2 eggplant, peeled and thinly sliced
* 1-1/3 eggs, beaten
* 2-2/3 cups Italian seasoned bread crumbs
* 4 cups spaghetti sauce, divided
* 2/3 (16 ounce) package mozzarella cheese, shredded and divided
* 1/3 cup grated Parmesan cheese, divided
* 1/4 teaspoon dried basil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Eggplant and Pepper Parmesan Sammie

INGREDIENTS:

• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Delicious Black Bean Burritos

INGREDIENTS:

* 6 (10 inch) flour tortillas
* 3 tablespoons vegetable oil
* small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro


DIRECTIONS:


1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

This one is very yummy!

Oatmeal Chocolate Chip Balls

INGREDIENTS:

*2c.old fashioned oats
*up to 3/4c.chunky natural peanut butter
*up to 1/2c. raw honey
*up to 1/4c. of chocolate mini-chips or raisins
Stir first 4 ingredients together in a medium bowl
Optional ingredients. You may add any of the following;

2-3T. raw wheat germ
*2-3T finely shredded coconut
*1to2T unbleached flour to help hold the mixture together
1T sesame seeds, hulled, raw
*1-2T roasted or raw almonds chopped
Crisp rice for crispier consistency

Stir in each optional ingredients into the first mixture, adjusting the amounts until you like the consistency. Form tightly packed but chewy balls in any size you wish.

TIP: If it gets hard to form into balls then wash your hands off and it gets easier.

Very similar to granola bars, but much tastier and fresh!

Roasted Vegetable Casserole

INGREDIENTS:

* 1 small zucchini squash, cubed
* 2 red bell peppers, seeded and diced
* 1 sweet potato, peeled and cubed
* 3 Yukon Gold potatoes, cubed
* 1 red onion, quartered
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* salt and freshly ground black pepper



DIRECTIONS:

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sweet Potato Casserole

INGREDIENTS:

* 1 (40 ounce) can cut sweet potatoes, undrained
* 1 cup white sugar
* 2 eggs
* 1/3 cup butter
* 1/3 cup milk
* 1 teaspoon vanilla extract
*
* 1 cup packed brown sugar
* 1 cup chopped pecans
* 1/3 cup all-purpose flour
* 1/3 cup butter, melted


DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Chocolate Zucchini Bread

INGREDIENTS:

* 2 (1 ounce) squares unsweetened chocolate
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 cups grated zucchini
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 cup semisweet chocolate chips


DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Easy Salsa

INGREDIENTS:


* 1 27 oz. can of El Pato (I like to use the green can, the yellow one is too hot for me!)
* 1 medium onion, finely chopped
* green onions, finely chopped
* cilantro, finely chopped
* 1 teaspoon of ground cumin
* 3-4 cloves of garlic, crushed

Optional: Add corn, black beans or fresh jalapeños



DIRECTIONS:

1. Place El Pato sauce in a large bowl. Mix all of the ingredients in, listed above. This is a favorite! Enjoy. :)

TIPS: Put El Pato can in fridge before you open it to chill it. Use a food processor to save time, instead of chopping.

Peanut Butter Marbled Brownies

INGREDIENTS:

* 2 (3 ounce) packages cream cheese, softened
* 1/2 cup peanut butter
* 1/4 cup white sugar
* 1 egg
* 2 tablespoons milk
*
* 1 cup butter or margarine, melted
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 3 eggs
* 3/4 cup unsweetened cocoa powder
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Winter Fruit Salad with Lemon Poppyseed Dressing

INGREDIENTS:

* 1/2 cup white sugar
* 1/2 cup lemon juice
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style prepared mustard
* 1/2 teaspoon salt
* 2/3 cup vegetable oil
* 1 tablespoon poppy seeds
* 1 head romaine lettuce, torn into bite-size pieces
* 4 ounces shredded Swiss cheese
* 1 cup cashews
* 1/4 cup dried cranberries
* 1 apple - peeled, cored and diced
* 1 pears - peeled, cored and diced


DIRECTIONS:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Breaded Fried Tofu

INGREDIENTS:

* 1 (16 ounce) package extra-firm tofu, drained and pressed
* 2 cups vegetable broth
* 3 tablespoons vegetable oil
* 1/2 cup all-purpose flour
* 3 tablespoons nutritional yeast
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon sage
* 1/2 teaspoon cayenne pepper


DIRECTIONS:

1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3. Warm oil in a large skillet over medium-high heat.
4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Black Bean and Corn Quesadillas

INGREDIENTS:

* 2 teaspoons olive oil
* 3 tablespoons finely chopped onion
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 (10 ounce) can whole kernel corn, drained
* 1 tablespoon brown sugar
* 1/4 cup salsa
* 1/4 teaspoon red pepper flakes
* 2 tablespoons butter, divided
* 8 (8 inch) flour tortillas
* 1 1/2 cups shredded Monterey Jack cheese, divided


DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Patty Melts

INGREDIENTS:

Morning star veggies burgers x4
Small Onion
4-5 tablespoons of butter
Adobo seasoning
Sliced bread
Sliced Cheese ( of your choice)

DIRECTIONS:


Put one tablespoon of butter in frying pan, thinly slice onions and put them in the pan and cooked till caramelized. Add the burgers seasoned with adobo. Brown in pan with onions.

Butter the bread on the outside of all the slices. Cook the sandwiches like you would grill cheese sammies but put onions and a slice of cheese on each side of the burger.

Bean 'n' Rice Burritos

INGREDIENTS:

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

DIRECTIONS:

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired. Yield: 8 servings.

Tofu and Stuffed Shells

INGREDIENTS:

1 (16 ounce) package jumbo pasta shells
1/3 cup grated carrot
1/4 cup shredded zucchini
3 tablespoons chopped onion
1 (8 ounce) container tofu
1/2 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese, divided
1/2 cup ricotta cheese
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8 ounce) cans diced tomatoes
1/3 cup tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 teaspoon minced garlic


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Mexican "Hillbilly" Cornbread

INGREDIENTS:

1 1/2C self-rising cornmeal
1 can cream style corn
2 eggs
1 Cup milk
1 Cup grated cheese
2/3 cup olive oil
1/2 bell pepper chopped up



DIRECTIONS:

Combine EVERYTHING except oil in a big bowl and stir.
Put about 1/4 cup of oil in iron skillet and place in preheated 425 oven. Let skillet and oil get very hot...meanwhile add the rest of the oil to the cornbread mixture. When oil in skillet is hot enough (1-2 min) remove from oven and add to mixture. Bake at 425 degrees for about 30 min or more until done.

Good Old-fashioned Pancakes

INGREDIENTS:

* 1 1/2 cups all-purpose unbleached flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

Optional: Blueberries, yum!


DIRECTIONS:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Egg and Cheese Puffs

INGREDIENTS:

* 1/2 package of morning star sausage or morning star bacon
* 10 eggs, beaten
* 1 (16 ounce) container cottage cheese
* 1 pound Monterey Jack cheese, shredded
* 1 (7 ounce) can diced green chile peppers, drained
*
* 1/2 cup all-purpose flour
* 1/2 cup butter, melted
* 1 teaspoon baking powder
* 1/2 teaspoon salt


DIRECTIONS:

1. Place bacon or sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
5. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Jalapeño Poppers

"Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!"


INGREDIENTS:

* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 1/4 cup mayonnaise
* 15 fresh jalapeño peppers, halved lengthwise and seeded
* 2 eggs, beaten
* 1/2 tablespoon milk
* 1 1/2 cups crushed corn flake cereal



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeño halves with the mixture.
3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
4. Dip each stuffed jalapeño half into the egg and milk mixture, then roll in corn flake cereal to coat.
5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Mouth Watering Stuffed Mushrooms

INGREDIENTS:

* 12 whole fresh mushrooms
* 1 tablespoon vegetable oil
* 1 tablespoon minced garlic
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon onion powder
* 1/4 teaspoon ground cayenne pepper

DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Mushroom Tortellini

INGREDIENTS:

* 1 pound cheese tortellini
* 2 large portabella mushrooms
* 1/4 cup white wine
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 8 ounces Alfredo-style pasta sauce
* salt and pepper to taste
* 1/3 cup grated Parmesan cheese


DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Cranberry Spinach Salad

INGREDIENTS:

* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil


DIRECTIONS:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Double Tomato Bruschetta

INGREDIENTS:

* 3 roma (plum) tomatoes, chopped
* 1/4 cup sun-dried tomatoes, packed in oil
* 1-1/2 cloves minced garlic
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh basil, stems removed
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/2 French baguette
* 1 cup shredded mozzarella cheese

DIRECTIONS:

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Spinach Dip with Water Chestnuts

INGREDIENTS:

* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (16 ounce) container sour cream
* 1 cup mayonnaise
* 1 envelope dry vegetable soup mix
* 1 (8 ounce) can water chestnuts, drained and chopped
* 3 green onions, chopped


DIRECTIONS:

1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.

Seven Layer Dip

INGREDIENTS:

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

DIRECTIONS:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Taco Soup

INGREDIENTS:

1 package of morning star crumbles
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chilies
2 (4 1/2-ounce) cans diced green chilies
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Jalapeños, for garnish

DIRECTIONS:

Brown the crumbles and onions in a large skillet. Then transfer the browned crumbles and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.

Super Sloppy Joes

INGREDIENTS:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 package of morning stat crumbles
1/4 cup brown sugar
2 teaspoons to 1 tablespoon of seasoning blend of your choice
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

DIRECTIONS:


Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the "meat" around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the "meat" has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides. Have plenty of napkins on hand!

California "Chicken" BBQ Pizza

The Crust ( This recipe makes a very thin crust )

1/3 cup plus 1 tablespoon warm water
¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
½ teaspoon salt
½ tablespoon olive oil

*If your short on time, use a store bought crust!*


The Topping

1/2 package of Seitan or Vegetarian Chicken
½ cup of BBQ sauce
1½ teaspoons olive oil
1 cup shredded mozzarella (we use more than a cup!)
½ cup grated Gouda cheese (smoked, if you can or just substitute more mozzarella)
½ cup sliced red onion
2 cloves of garlic, minced
2-3 teaspoons finely chopped fresh cilantro (opt.)

Crust

In a small bowl dissolve the yeast and sugar in warm water. Let sit for 5 minutes until the surface of the mixture turns foamy. Sift together the flour and salt in a medium bowl. Make a depression in the flour and pour in the olive oil and yeas mixture. Mix together with a fork gradually drawing in the flour until completely combined. Use hands to form dough into a ball. Knead the dough on a floured surface for 10 minutes, or until smooth. Coat dough with oil and place back into bowl, cover with plastic wrap and keeping a warm place for 2 hours for it to rise. Tip: We normally triple the crust then cut it in half, freeze one, and use the rest for the pizza because we like a thicker crust.

Pizza
Cut the seitan into bite-sized pieces and marinate in 1/4 cup of BBQ sauce in refrigerator for at least 2 hours. Preheat the oven to 500°F.
When the seitan has marinated, heat small frying pan with about 1 ½ teaspoons olive oil. Sauté seitan for about 3-4 minute or until done. Roll out pizza crust and place in pizza pan. Spread remaining ¼ cup BBQ sauce even over the crust. Sprinkle ½ cup of the mozzarella and all of the Gouda cheese over the sauce. Add the seitan, red onion and garlic.
Sprinkle the remaining ½ cup mozzarella around the center of the pizza. Add cilantro. Bake for 10-12 minutes our until crust is light brown

Creamy Tomato Basil Soup

INGREDIENTS:

* 4 tomatoes - peeled, seeded and diced
* 4 cups tomato juice
* 14 leaves fresh basil
* 1 cup heavy whipping cream
* 1/2 cup butter
* salt and pepper to taste

DIRECTIONS:

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Potato Broccoli and Cheese Soup

INGREDIENTS:

* 2 cups chopped onion
* 2 tablespoons butter
* 2 1/4 pounds peeled and cubed potatoes
* 4 cups boiling water
* 4 cups of vegetable stock
* 2 cups fresh broccoli, cooked and drained
* salt and pepper to taste
* 2 cups shredded Cheddar cheese

DIRECTIONS:

1. In a large stock pot saute onion in butter. Add potatoes, water and stock. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. (If it looks like you need another half cup or so of water add it now)
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm with freshly baked bread.

TIP: If soup is too thin, add instant mashed taters. :)