My family devours this Stuffed Mushroom Bake. I prefer the vegan version. Either way, this recipe will satisfy your cravings!
1 8oz package sliced mushrooms
4 oz cream cheese, softened (vegan: use Tofutti vegan cream cheese)
1/4 cup butter, melted (vegan: use Smart Balance vegan margarine)
2 Tablespoons real bacon bits (vegan: use imitation bacon bits)
1 Tablespoon Parmesan cheese (vegan: use Galaxy Foods vegan Parmesan cheese or omit)
1/2 cup cheddar cheese, shredded (vegan: use Go Veggie Cheddar Shreds)
1/2 cup mozzarella cheese, shredded (vegan: use Go Veggie Mozzarella Shreds)
Place all in 8″ x 8″ glass dish in order listed. Top with 1 cup bread crumbs mixed with 1/4 cup melted butter (vegan: use Smart Balance vegan margarine.)
There are other vegan alternatives but the options listed are the ones that I like the best. Feel free to substitute whatever brand you like. 🙂
Bake at 350 degrees for 15- 20 minutes or until golden brown on top.
This is a huge hit every year at our Thanksgiving and Christmas parties.
This can be made vegan with substitutions. I’m not saying it’s healthy, just vegan . . . 🙂
1 cup flour
1/2 cup chopped nuts, your choice – I use walnuts
1/2 cup melted margarine or butter
8 oz cream cheese, softened
1 cup powdered sugar
2 cups Cool Whip
1 package pistachio instant pudding
1 package vanilla instant pudding
3 cups cold milk
Mix flour, nuts, and margarine. Press into 9″ x 13″ pan. Bake at 325 degrees for 15 minutes. Cool.
Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over crust.
Mix pudding mixes and milk together. Let stand for 5 minutes until somewhat set up. Spread over cream cheese mixture. Spread remaining Cool Whip on top. Chill until ready to serve.
This is the best pizza dough I have ever had. A bread maker makes this recipe super easy!
1 cup warm beer (yes, beer. See note below)*
1 Tablespoon olive oil
2 Tablespoons sugar
1 teaspoon salt
2 3/4 cups flour
1 Tablespoon yeast, not rapid rising
Place all ingredients in bread maker in order listed. Use dough setting and approximately 1 1/2 lb setting. Once dough is ready, place in refrigerator and let rise until double.
Preheat oven to 400 degrees. Press dough into 2 lightly greased 12″ pizza pans. Brush lightly with oil. Add toppings and bake 15 – 25 minutes or until bottom of crust is crispy and edges lightly browned.
*I know beer. I can’t stand the smell of beer, let alone the taste. However, the alcohol evaporates and leaves a nice “yeasty” flavor. Give it a try 🙂
This wonderful recipe can be made into banana bread or muffins for a quick snack or take-along breakfast!
1/2 cup sugar (or dry sweetener of your choice)
2 cups mashed ripe bananas (about 4 medium)
1 teaspoon vanilla
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.
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 – 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!