Vegetarian Spaghetti Carbonara

• 1/2 lb spaghetti
• 1 tbsp olive oil
• 6 slices vegetarian bacon (Smart brand bacon works perfectly), diced
• 1/2 onion, chopped
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/4 c. grated parmesan cheese
• 1/4 c. dry white wine
• fresh ground pepper to taste

In a large pot, bring water to a boil. Once boiling, cook spaghetti until al dente. Drain well then toss with olive oil and set aside.

Meanwhile, in a large skillet, cook chopped bacon until slightly crisp. Transfer bacon to a bowl while reserving the bacon fat in the pan. Add chopped onion to the pan and cook over medium heat until onion is translucent. Add minced garlic and cook 1 minute more. Return cooked bacon to pan. Add cooked spaghetti noodles and toss until coated and heated through. Add in beaten eggs and cook, tossing constantly with tongs or a large fork until eggs are barely set (2-3 minutes). Add parmesan cheese, wine and pepper and toss again. Serve immediately with additional parmesan sprinkled on top.

Peanut Butter Cheerio Treats

• 1 (11 oz) box Peanut Butter Cheerios
• 1 (16 oz) bag of miniature marshmallows
• 3 tbsp butter
• 1/2 c. peanut butter

In a saucepan over low heat, melt together marshmallows, butter, and peanut butter. In a large bowl, pour mixture over cereal and stir until thoroughly coated. Press into a greased 9x13 inch dish and cover. Once cooled, cut and serve.

Strawberry Shortcake

• 1 quart fresh strawberries
• 1/2 c. sugar
• 8 oz cream cheese, softened
• 1 c. powdered sugar
• 8 oz whipped cream
• 1 angel food cake

Wash, stem, and cut strawberries into quarters. Place in bowl, add 1/2 cup sugar, stir to coat, cover and refrigerate for at least 2 hours.

In a separate bowl, beat together cream cheese and powdered sugar. Fold in whipped cream, cover, and refrigerate.

To serve, cut angel food cake into cubes and distribute into serving bowls, add cream cheese mixture and gently stir to coat. Top with strawberries.

Tzatziki

Tzatziki is a greek sauce used for gyros, spanokopita, and souvlaki .

• 1 cucumber (peeled & seeded)
• 1 cup greek yogurt
• 1 clove garlic, minced
• 1/4 tsp salt
• 1 tsp fresh dill, chopped

Roughly grate the cucumber onto a paper towel. Without over-drying the grated cucubmber, gently squeeze out the excess water. In a bowl, add cucumber to the remaining ingredients. Stir, cover, then place in the fridge. Chill for at least 30 minutes before using to allow flavors to blend.

Peaches and Cream Coffee Cake

• 94 g. flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp butter
• 1 (3oz) pkg vanilla pudding (not instant)
• 1 egg
• 1/2 cup milk
• 1 (15oz) can sliced peaches drained (save juice)
• 1 (8oz) cream cheese softened
• 3 tbsp peach juice (from can)
• 100 g. sugar

topping:

• 12 g. sugar
• 1/2 tsp cinnamon
• 33 g. chopped walnuts

Combine flour, salt, baking powder, and butter and mix well.Next, add the pudding, egg, and milk and beat two minutes at medium speed. Pour batter into greased deep 10” pie pan or 9x9 baking pan. Arrange the sliced peaches on top of batter.
In a mixing bowl combine the cream cheese, peach juice, and white sugar and beat with electric mixer until smooth. Gently spoon over the batter within one inch of the edge.
Combine sugar, cinnamon, and nuts and sprinkle over the top.
Bake at 350 for 30 min. Serves 8.

Recipe courtesy of: Sonja B. from Wisconsin

Apple Crisp

Filling

• 6 medium granny smith (green) apples: peeled, cored, and sliced
• 1/4 c. sugar
• 1/2 tsp cinnamon
• 1 tbsp flour

Topping

• 1/2 c. flour
• 1/2 c. oats
• 5 tbsp brown sugar
• 2 tbsp sugar
• 4 oz (1 stick) unsalted butter, cold & sliced

In a big bowl, toss filling ingredients until apple slices are thoroughly coated. Move coated apples into a greased 9 inch square (or 7x11 inch) baking dish. In a bowl, combine topping ingredients. Use your fingers to distribute the butter. Evenly sprinkle topping mixture on top of the apples. Bake at 350 degrees for 1 hr 15 minutes.
Serve with whipped cream or vanilla ice cream.

Japanese Fried Rice

• 1 1/4 c. uncooked white rice
• vegetable, canola, or soybean oil
• 2 eggs, beaten
• 1/2 c. finely diced green onions
• 1/2 c. frozen peas, thawed
• 1 medium carrot, grated
• 4 tsp soy sauce
• salt & pepper

Cook the rice according to the package directions. Once done, empty into a mixing bowl. In a large skillet with two teaspoons of oil, scramble the eggs. Once done, add eggs to the bowl of the cooked rice and stir. Using the same pan, add an additional oil, diced green onions, peas, and grated carrot. Let simmer on low heat for 5 minutes. Gradually add to the skillet the rice/egg mixture, stirring frequently. Slowly add the soy sauce one teaspoon at a time while stirring. Add salt and pepper to taste.

Peanut Butter Bars

• 1 c. butter, melted
• 2 c. graham cracker crumbs
• 2 c. powdered sugar
• 1 c. peanut butter

chocolate topping:

• 1 1/2 cups semisweet choc chips
• 4 tablespoons peanut butter

In a medium bowl, mix together butter, graham crackers, sugar and peanut butter until well blended. Press evenly into the bottom of ungreased 9x13 inch pan.
In a glass bowl melt topping ingredients in the microwave, stirring often until smooth. Spread over prepared crust. Refrigerate for at least 1 hour before cutting. Enjoy.

Recipe courtesy of: Sonja B. from Wisconsin

Cream Puffs

1. Puff

• 1 c. water
• 1/2 c. butter (no substitutes!)
• 1/4 tsp. salt
• 1 c. flour
• 4 eggs

2. Filling

• 1 1/2 c. milk
• 1 (small, not ‘family size) box of instant pudding (your choice of flavor)
• 2 c. whipped cream

3. Topping

• chocolate almond bark

1. Bring water, butter, and salt to a boil. Remove from heat and add flour in all at once. Combine until ingredients form a large ball. Allow to cool for 5 minutes. Add eggs, one at a time, thoroughly mixing the egg in before adding in the next. Drop by quarter cups into a greased baking dish at least 3 inches apart. Bake for 30-35 minutes at 400 degrees. When done, set on a cooling rack and make a small slit into the sides of the puffs. Make sure that a pocket has formed inside each puff.
2. Beat pudding mix and milk together until thoroughly combined. Pudding will be extra thick since we are using a 3/4ths the amount of milk as directed on the box. Fold in 2 cups of whipped cream. Pour pudding mixture into a zip-lock bag, getting as much air our as possible. Snip off one of the corners on the bag making a small hole. Fill puffs by squeezing the pudding from the bag into the puff, filling the back of the pocket first.
3. Melt two squares of almond bark in the microwave, stirring frequently. Dip fork into melted almond bark and drizzle chocolate over each puff. Allow to set then serve!

tip: do NOT fill these if you do not plan on serving them immediately. Puff will become soggy. Instead, store completely cooled puffs in an air-tight container lined with a few paper towels and keep the zip-lock bag of pudding in the fridge. Filling and topping the cream puffs only takes a couple of minutes.

By the Bay Biscuits

Red Lobster Cheddar Bay Biscuit knockoff!

• 2 c. Bisquick
• 1/2 c. shredded cheddar cheese
• 2/3 c. milk
• 1/4 c. butter, melted
• 1/2 tsp. garlic powder
• 1/4 tsp. Old Bay Seasoning

Combine Bisquick, cheese, and milk. Spoon 8-10 biscuits onto an ungreased cookie sheet. Bake for 8-10 minutes at 450 degrees. Combine melted butter, garlic powder, and Old Bay seasoning and spoon over hot biscuits.

Greek Salad

serves: 6-8

DRESSING

• 1 c. olive oil
• 2-3 tbsp fresh lemon juice
• 2-4 tsp dried oregano
• 3 tsp fresh minced garlic
• 1 tsp dried basil
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp fresh ground black pepper

SALAD INGREDIENTS

• 1 large head romaine lettuce, chopped
• 2-3 roma tomatoes, cut in wedges
• 1 cucumber (peeled, seeded and chopped)
• 1 red onion, cut in slices
• 1 green bell pepper (seeded and sliced)
• 1/2 lb feta cheese, crumbled (or to taste)
• 1 cup kalamata olive

For the dressing, whisk the olive oil with lemon juice, oregano, garlic, basil, red wine vinegar, salt and sugar until smooth. Season with black pepper. Chill in fridge for a couple of hours before using to blend flavors.

Place the salad ingredients in a large bowl. Pour dressing over; toss to combine. Top with more feta if desired.


(I am not a fan of tomatoes or cucumbers, so I skipped them)

The Italian Surfer

My FAVORITE drink of all time. Guaranteed to be a hit.

• 1 part coconut rum
• 1 part amaretto liqueur
• 2 parts pineapple juice
• splash of cream (or half and half)

Oatmeal Raisin Muffins

makes: 12 muffins

• 1 c. oatmeal
• 1 c. flour
• 1/2 c. brown sugar
• 1/2 c. raisins
• 2 tsp baking powder
• 2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 3/4 c. apple sauce
• 1/3 c. vegetable oil
• 1 egg
• 1 tsp vanilla

Combine dry ingredients together first, then stir in the remaining ingredients.

Irish Beer Bread

great bread recipe! crunchy on the outside and soft in the middle.

• 375 grams (3 cups sifted) all purpose flour
• 3 tsp. baking powder
• 1 tsp. salt
• 50 g (1/4 cup) sugar
• 12 oz Guinness (or any beer)
• 1/4 c. melted butter

Mix dry ingredients. Sifting the flour is very important. If you are not able to do so, simply carefully spoon the flour into a measuring cup rather than packing it down. Pour in the beer and hand mix thoroughly. Pour the dough into a greased loaf pan, then top with the melted butter. Bake at 375 degrees for one hour.

Crumb-Topped Banana Muffins

makes 12 muffins

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. sugar
• 3 large ripe bananas
• 1 egg
• 1/3 c. melted butter

topping:

• 1/3 c. brown sugar
• 1 tbsp flour
• 1/4 tsp cinnamon
• 1 tbsp cold, sliced butter

Mix dry ingredients together. In a separate bowl, mash bananas, butter, and the egg together. Add to dry ingredients and mix. Spoon into greased muffin pan. Combine ingredients for the topping and sprinkle onto the muffins prior to baking. Bake at 375 degrees for 20 minutes.

Orange Julius

serves: 4

• 1 can (12 oz) frozen orange juice concentrate
• 2 c. water
• 2 c. milk
• 1/2 c. sugar
• 1 1/2 trays of ice cubes (approx. 16-20)
• 2 tsp. vanilla extract

Blend all the ingredients together.

*tip: if you wish to half the recipe, it is easiest to cut the can in half (only if it is cardboard), then cover the remaining half with plastic wrap and freeze.

French Pancakes

serves: 4

• 2 c. flour
• 3 c. milk
• 3 eggs
• 2 tbsp melted butter
• 2 tbsp sugar

Whisk ingredients together thoroughly (or throw all ingredients into a blender) and cook both sides on a griddle until golden in color. Lightly coat one side with butter and sugar, then roll up the French pancake.

*optional: top with maple or fruit flavored syrup.

Rømmegrøt

serves: 1

• 1 c. milk
• 1/4 c. flour
• 2 tbsp. butter
• cinnamon & sugar

Whisk the milk and flour together thoroughly. Any lumps and this will NOT turn out. Stir over medium heat along with the butter until thickened. Top with additional melted butter, cinnamon, and sugar.