I’ve been making Pumpkin Chocolate Chip cookies since 1987. This is the first year, however, I’ve made a gluten free version! I’m so happy that it worked out, because these cookies have become part of our family’s holiday traditions. I invented the original recipe based on a cookie purchased at Smith’s grocery store. (I don’t even know if the store still exists!) The original cookie was a pumpkin “cake” cookie with the chocolate chips.
We call this stuff “chezee”, since it’s not cheese, but it’s a vegan version! It’s comparable to a fresh, soft goat cheeze, mixed with herbs and can be used in recipes in place of it. This is really easy to make, since the nuts can soak on the counter and once that’s done, it only takes a few minutes in the blender. But, if you don’t have a Vitamix, you may want to peek at the notes, first!
Whether your party is formal and fancy, or just a group of friends and relatives watching the Sunday afternoon game, this pate is a great crowd pleaser! The taste is rich and meaty, and can be used as a spread on crackers or bread. It’s not hard to make. Here’s my setup. Equipment large, flat-bottomed pan with cover food processor small loaf pan Ingredients 1 cup walnuts 2 cups filtered water
Halloween is one of my favorite holidays. A while back, I got this cookie cutter. It’s the Fred and Friends Gingerdead Men Cookie Cutter/Stamps, and it’s under 7 bucks on Amazon! F&F has all kinds of fun and funny gadgets that will make you smile, some for the kitchen, some for entertaining, and many for around the house. I knew I wanted to make a chocolate pumpkin cookie dough for these.
Or mozzarella sticks… Doesn’t matter what you compare it to, I just call it “M-M-M Good!” This is pretty simple to make, and you can use any type of tofu, except the silken varitey. If you make it from soft tofu, it often reminds adults of deep-fried mozzarella. Kids tend to like it made from a firmer tofu, and often say it tastes like chicken nuggets to them. Here’s the setup.
I recently picked up the October/November 2012 issue of Living Without magazine because it had information about making a Thanksgiving Feast that was wheat and dairy free. In particular, I’m trying to figure out a GF pie crust that works and tastes good. In addition, this issue has five recipes for GF crackers. Since we eat a lot of hummus, I’m always looking for something crunchy to go along with it.
This week in our Bountiful Baskets we got Collard Greens. HUH? Collard Greens? I have no clue what to do with those! The only thing that comes to mind is that boiled, nasty, bitter Southern dish that usually also includes ham or bacon! DH says, “You said we need to eat lots of dark, leafy greens! You can probably treat it like Kale, like in quick stir fry or something.
On Tuesday, MIL came over for dinner. She is a dessert-a-holic, so I always try to make something special for after the meal when she is here. On the other hand, dinner was running late due to unforeseen circumstances, so I didn’t have time to make this as an ice cream. Instead I simplified the recipe, and turned the concept into a milk shake! Happily for everyone, it turned out great!
I have always loved green beans. I will eat them hot or cold. In a soup, in a casserole, just plain… any way I can get them! When I was a kid, I used to grab a can from the cupboard, open it and drain the liquid, rinse the beans, and pour my favorite salad dressing over them in the can and eat them for snacks. Needless to say, canned green beans aren’t very good… but that shows you how much I love them.
Do you eat Kale? Well, you should! But most people either don’t know what to do with it, or don’t like it. One of the Bountiful Basket volunteers told DH that she feeds it to her rabbits! Wow! Her rabbits are eating healthier than she is! Kale is loaded with nutrition that your body needs. Three and a half ounces of raw kale contains 13621 IU of Vitamin A, 72 mg of Calcium, 10 mg of Magnesium and 228 mg of Potassium!