Rudy's Favorite Peanut Butter Treats

2 cups whole wheat flour
1 1/2 c milk
1 tsp baking powder
1 c peanut butter

Pour in fancy mould and cook!  Ta da!

Cheesey Potato and Corn Chowder - AR

 

Ingredients

2 tablespoons margarine

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) can whole kernel corn

1 (4 ounce) can diced green chiles

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food

Directions

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Pumpkin Bread - 100 Days

Ingredients

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon nutmeg

⅛ teaspoon cloves

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

2 eggs

½ cup oil (I used coconut oil)

½ cup honey

½ teaspoon vanilla

1 cup pumpkin puree

½ cup chopped tree nuts (optional)

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).

Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.

Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.

For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

MS - Early Morning Muffins

Nonstick cooking spray

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed dark-brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon coarse salt

1 cup old-fashioned rolled oats

1/2 cup raisins

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

 

 

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

 

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Chickpea Tomato Basil Soup from RW

1/2 diced medium onion

1 tablespoon olive oil

1 minced garlic clove

1 28-ounce can fire-roasted crushed tomatoes

1/3 cup water

1 teaspoon sugar

1/2 teaspoon salt

black pepper

1 15-ounce can drained, rinsed chickpeas

 

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Directions

1.

In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper.

2.

If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.

Thai Noodle Salad from Vegfriend.com

What you need:

• 400g oriental noodles (thin ones, make sure you make sure they don't have eggs)
• 2 cloves garlic minced
• 1 square of ginger minced
• 4 tablespoon oil
• 1/2 teaspoon sesame oil
• 3 teaspoon lemon juice
• 6 tablespoon brown sugar
• 6 tablespoon soy sauce
• 2-3 peppers (combination of red green yellow & orange)
• 1/2 - 1 cup cashews

What you do:

1. Boil noodles in a pot of water for about 2-3 minutes (you don't want them over cooked) then drain and rinse with cold water till noodles are completely cool. Place in large bowl.
2. Cut up peppers into small chunks and put on top of noodles. Add cashews.
3. Take a small bowl and combine the rest of the ingredients alter amounts to taste. These are approx. amounts I will just add everything to taste and it comes out different every time.
4. Add to noodles and peppers by pouring in a spiral and then stir to cover all noodles This is best made a day ahead. And if you want more protein you can add tofu chunks.

RR - Basic Quiche

Ingredients

1 basic pie crust, store-bought is fine

6 eggs or 4 whole eggs and 2 egg whites

1 cup milk (any kind, but the higher fat the better)

2/3 cup half-and-half or cream

1 cup grated sharp cheese, such as Swiss, cheddar, Gruyère or crumbled feta

A pinch of grated nutmeg (optional)

A teaspoon of fresh thyme

A pinch of salt and pepper

 

Optional additions:
1 medium onion, chopped and sautéed
1 cup mushrooms, sliced and sautéed
3/4 cup cooked spinach, drained and patted dry and chopped

 

Preparation

Pre-heat the oven to 425ºF.
Whisk the eggs in a large bowl and add the milk and half-and-half or cream. Whisk together thoroughly and then stir in the shredded cheese and herbs.
Pour the mixture into the pie crust and bake for 30 minutes. If the quiche still has a liquidy and jiggly center, bake for another 10 minutes. If firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature.
Tip: If your crust edges start to burn, wrap aluminum foil over the edges and keep cooking as instructed above.
Note: If you want to add any of the optional additions mentioned above, simply stir them in when you are adding the cheese, but reduce the amount of cheese by 1/2 cup so everything fits!