Holiday Cheese Ball

This Holiday Cheese Ball is a favorite at Christmas! Serve with a variety of crackers and/or vegetables.

Ingredients:

2  8oz packages of cream cheese
4 oz dried beef, diced (find in the lunchmeat section)
2 Tablespoons Worcestershire sauce
1/2 teaspoon garlic salt
1 cup chopped pecans (optional)

Combine all using heavy duty mixer. Form into ball, roll in chopped pecans if you like. Wrap in plastic wrap. Refrigerate at least 8 hours before serving.

Chicken Casserole

This is one of my family’s favorite recipes. I hope your family will enjoy it too!

2 cans cream of mushroom soup
1 soup can of milk
4 hard cooked eggs, cubed
4 oz Velveeta cheese, cubed (about 3/4 cup)
1 cup uncooked macaroni
2 large cans chicken

Stir all together. Pour into 11″ x 13″ baking dish.
Top with 1 1/2 cups bread crumbs mixed with 1/2 cup melted butter.

Bake at 350 degrees for 1 hour.

Serves 6.

Chocolate Mayonnaise Cake & Icing

This is one of my family’s favorite cake recipes. You could make it vegan by substituting vegan mayo and almond milk. I haven’t tried this so if you are adventurous and try it, let me know how it comes out!

Mix dry ingredients:
2 cups flour
1 1/2 cups sugar
2 Tablespoons baking soda
4 Tablespoons baking cocoa

Add:

1 cup Miracle Whip – I know, the recipe says mayonnaise but we have always used Miracle Whip 🙂
1 cup water
1 teaspoon vanilla
1 teaspoon almond extract

Pour into 9″ X 12″ greased pan. Bake at 350 degrees for 25 minutes.

Icing:
1 stick (1/2 cup) of margarine or butter
1 pound bag of powdered sugar
4 Tablespoons baking cocoa
1/3 cup buttermilk (I use regular milk)
1 teaspoon almond extract or vanilla extract

Melt butter/margarine, add cocoa and buttermilk/milk. Blend in almond or vanilla extract. This will be very gooey, pour over cake.

Best Banana Bread or Muffiins

This wonderful recipe can be made into banana bread or muffins for a quick snack or take-along breakfast!

Mix together:
1/2 cup sugar (or dry sweetener of your choice)
2 cups mashed ripe bananas (about 4 medium)
1 teaspoon vanilla

Blend together:
2 cups flour (I like to use oat flour – ground dry oatmeal)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
shake or two of cinnamon

Combine ingredients and bake in oiled loaf pan for 1 hour at 350 degrees; two small loaf pans for 40 minutes; or 18 muffin cups for 23 minutes. Done when toothpick inserted in center comes out clean.

ENJOY!!!

Fresh Summer Salad

Fresh Summer Salad – Ahhhh . . .

1-2 cups green leafy lettuce, torn or chopped

1/2 cup chopped carrots or more (I really like carrots . . .)

1 small diced fresh tomato

1 medium chopped apple, any variety

1/2 cup halved sweet Bing cherries

1/4 cup chopped Walnuts

1/4 cup shredded soy cheese

2 tablespoons salad dressing of choice (I used Kraft Zesty Lime)

Arrange in your bowl however you like. You can add some chickpeas (garbonzo beans) for protein or maybe a Boca Spicy Chik’n Patty.

Keep in mind that you can adjust this recipe to your liking. If you don’t want soy cheese, use your favorite cheese. Use what you have. Add or remove anything to make this salad into your favorite salad!

Summertime Breakfast Smoothie

Summertime Breakfast Smoothie – YUM!

1 ripe banana

1 cup vanilla almond milk

1/4 cup natural peanut butter (no sugar added)

2 Tablespoons cocoa powder

1 teaspoon vanilla extract

1 Tablespoon instant coffee

1 Tablespoon agave nectar (optional sweetener)

1 cup ice

Blend all together until smooth using Bullet blender or food processor. This smoothie provides the caffeine you need without having to taste the coffee. (yes!)

Remember this – recipes are guidelines or ideas. You can change anything about this recipe that you like. If you don’t like peanut butter, leave it out. If you love peanut butter, double it. It’s YOUR smoothie, so make it however you like! Enjoy!