VEGAN FALL HARVEST LASAGNA

1 medium head broccoli chopped

2 cups zucchini squash diced

2 cups yellow squash diced

2 cups fresh spinach chopped

1 large carrot shredded

1 small onion chopped

2 cloves minced garlic

1 ½ cups imagine non-chicken chicken broth

½ cup flour mixed with ¼ cup cold water

1 12oz pkg lasagna noodles (such as Good for Life)

1 8oz pkg Daiya mozzarella shreds

1 8oz pkg Daiya onion and chive cream cheese

Heat olive oil in skillet.  Add broccoli and squash, stirring until tender, for about 5 minutes, but not soft.  Add onion and garlic.  Stir for another five minutes.  Add chicken broth.  Heat until boiling.  Mix flour with water in a bowl, whisking briskly to remove any lumps.  Quickly add into vegetable mixture, stirring constantly.  Once thickened, remove from heat and set aside

Cook noodles according to package directions.  Drain, do not rinse.  Spread a very small amount of vegetable broth over bottom of 9X13 baking dish.  Place one layer of noodles on bottom of pan.  Add a layer of ½ of the vegetables and gently spread ¼ of the cream cheese over vegetables topping with ½ of the mozzarella shreds.  Add another layer of noodles, top with vegetables and remaining cheese in order.
Bake at 350 for 15 minutes.  Cover and bake an additional 10 minutes.

Berry Berry Tarts

Oh sweet Summer Berries.  You gotta love them, weather they are Strawberries, or Blueberries or Blackberries they are simply delicious and nutritious.  I always stock up when they are in season and at the best price.  I either can or freeze them, depending on what I want to use them for.  I have never done a tart before, but with a fresh crop of berries to play with I was the right solution.It isn't necessary, although it is tastier, to use a scratch dough for the crust.  Pop a can of crescent rolls open and roll them out.  It works perfect.  This recipe makes 2 dozen tarts.  My husband loved them with his lunch.



Basic Dough
.25 oz active dry yeast

1/2 cup warm water (110 degrees to 115 degrees)               

2   eggs

2 cups all-purpose flour

1/4 cup sugar

1/21 tsp salt

1/2 cup butter or margarine

 

Mix all ingredients into a large mixing bowl.  Using hands turn dough inside several times for about five minutes.  Cover bowl with a warm towel and let raise for 20 to 30 minutes until dough has significantly risen.

 

While dough is rising prepare the filling:

 

Filling

1 12oz Pkg Blackberries

1 12oz Pkg Blue Berries

1/4 cup Orange Juice

1 Tbs cinnamon

1 Tsp ginger

1 Tsp Nutmeg

1/4 Cup Sugar

 

1/4 Cup Corn Starch

1/2 Cup Cold Water

 

Place berries and juice in a large pan on medium heat.  When mixture begins to boil with a work gently mash the berries.  Do not over mash.  Once berries are broken up add the next four ingredients and let simmer for 10 minutes.  Mix corn starch in cold water with a whisk until smooth and creamy looking.  Gently pour into berries stirring constantly.  Add small portions of corn starch at a time until mixture is nice and thick.  Remove from heat to cook.

 

Punch risen dough until all of the air is released.  Turn to a floured surface and kneed a couple of more times.  Using a rolling pen (or large can or coke bottle) roll dough until it is approximately 1/4 inch think.  Dip the top of a medium size drinking glass into flour using it to cut circles into the rolled dough.  Fit each circle into the holes of a mini muffin pan that has been coated with cooking spray. I Fill each Muffin until the cup  is 3/4 of the way full of the berries.  Bake in oven at 350 degree fox 15 minutes.  Can be served either warm or cold.  TIP:  If  you have any leftover filling you'll love it on 9 grain toast for breakfast.

 

 

Banana Chocolate Muffins

It's always nice to wake up to a house filled with the aroma of fresh baked muffins for breakfast.  I serve these warm straight out of the oven.  No need to drench them in butter (unless you really prefer them that way).  They have enough flavor without it.  These muffins freeze well too.  Simply place then on a cookie sheet and heat at 350 for 10 minutes.  This recipe will make 2 to 2 1/2 dozen muffins.

2 Large Eggs
1/4 Cup Sugar
2 Medium Ripe Bananas Mashed
2 1/2 Cups Flour
1 1/2 TBS Cinnamon
1/2 TBS Nutmeg
1 TSP Ginger
2 Cups Milk Chocolate Chips

Preheat oven to 350 degree.  In large mixing bowl whip egg and sugar together until well blended.  Stir in mashed bananas until mixture is smooth.  You will find a few banana chunks, but don't worry about them. Mix all dry ingredients in a separate bows.  Add small portions (about 1/4 cup at a time) to banana and eggs to avoid flour lumps.  Mixture should not be too doughy or too runny.  It should be smooth and slightly runny.  Add tiny amounts of additional flour, if necessary, until batter is the right texture.  If mixture is too doughy add a tablespoon of milk at a time.  Stir in chocolate chips.  Spray two six cup muffin pans with spray (or use pre coated muffin cups) and place approximately 1/2 cup of batter in each cup.  Bake at 350 for 20 minutes, or until golden brown and inserted toothpick comes out clean.



 

PineappleBerry Pie

Here's just what you need to top off those sunny summer weekend Barbecue's.  Sweet, with a slightly tart nip and full of refreshing berry goodness.  The secret to making this pie so yummy is simple.  Don't over do it!  Mother nature supplies all of the awesome taste you could possibly want.  You won't believe how easy and delicious this pie turns out.   As always I like to make my pie crust from scratch. In hurry? a nice store bought crust works just fine.

1 9" Pie Crust

1 1/2 Cups Diced Pineapple
1 1/2 Cups Sliced Strawberries
1 1/2 Cup Blueberries
1/2 Cup Orange Juice
2 TBS Cinnamon
1 TBS Nutmeg
2 TSP  Sugar
1 Cup shredded coconut
1/4 Cup Corn Starch mixed with 1/4 Cup cold Water

2 Cups Whipped Cream
2 TBS Coconut

Place fruit and Orange juice in a large sauce pan.  When mixture begins to boil add cinnamon, nutmeg, coconut and sugar.  Mix corn starch with water and stir until dissolved.  Add to pie filling stirring constantly until mixture thickens.  Remove from stove and set aside to cool.

Cook pie shell until it begins to turn very light brown.  Add pie filling and cook until shell is brown and crisp all the way through.  Remove from oven and cool completely in fridge.  Spread reaming 2 TBS of coconut on a baking dish and place in oven until toasted and brown, about 5 minutes.  Stir coconut at least halfway through the toasting process. Remove from oven to cool.

When Pie is completely cooled remove from fridge and carefully top with whipped cream.  Sprinkle with toasted coconut.  Return to fridge until ready to serve. 
 

Oatmeal Banana and Raisin Bread

Can't get the family to sit down to a nutritious and healthy breakfast before they head out the door?  Give this power packed goodie a try and they might just stick around long enough to thank you.  I love banana's but hate throwing them out.  They never last long so I like to come up with tasty ways to reinvent them.  This is one great take on a sweet delight that has been around forever.  Serve warm or cold, either way it's just as satisfying.


2 Cups Mashed Ripe banana
2 Eggs
1/4 Cup Sugar
2 Tbs Cinnamon
1 Tsp Nutmeg
2 1/2 Cups Flour
1/2 Tsp Salt
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Quick Cook Oats
1/2 Cup Raisins

Blend banana and eggs together until smooth and creamy.  Add sugar, cinnamon and nutmeg continuing to blend.  In a separate bowl mix flour, salt, baking powder, baking soda, oats and raisins and stir until well mixed.  Add dry ingredients to banana and fold in until the batter is smooth and moist.  Bake in oven @ 350 for 40 minutes or until toothpick poked through center of bread comes out clean.

Oatmeal M&M Cookies

I'd always rather make a warm batch of cookies than send a store bought brand in my husbands lunch.  There worth every big of work it takes to pop on straight from the oven into your mouth.  Our house is a fan of M&M's.  I was staring at the big bowl on the table wonder what to do with them.  What else?  Make a batch of cookies.  Not to bad, I have to say.  This recipe makes approximately 3 to 4 dozen.


1/2 Stick Butter
1 Egg
2 cups Flour
1/2 Cup Packed Brown Sugar
1/4 Cup White Sugar
1/2 Cup Cocoa
1/2 TSP salt
1 TSP Baking Powder
2 Cups Candy M&M's.
1 1/2 Cups Quick Cook Oats

Mix egg and butter in bowl until well blended and creamy.  Mix in flour, sugar and coco until you have a stiff batter, adding in baking powder and salt.  Fold in oats and M&M's, leaving out a small handful.  Drop batter by spoonful onto cookie sheet baking in oven at 350 for 10 to 12 minutes until center is completely cook through.  Place one M&M in center of cookies while they are still hot.


Banana Split Bread

I love to make Banana Nut Bread so I thought I'd try something different.  This turned out so much better than I had imagined.  Recipe makes two loaves.  You can freeze one loaf for up to 30 days if you like.  Just remove from freeze and allow to thaw.

2 Ripe Bananas mashed
2 Eggs
1/4 Cup Milk
2 Cup Flour
1/2 Cup Sugar
1/2 Tbs Cinnamon
2 Tbs Baking Powder
2 Cups Milk Chocolate Chips
2 Cups Chopped Walnuts



Mix masked banana, eggs  and milk in mixing bowl until well blended.  Gradually add flour, sugar, cinnamon and baking powder blending thoroughly.  stir in Chocolate Chips and Walnuts. If too thick gradually add additional small portions of milk.  Pour into bread pan coated with baking spray.  Bake at 350 for 30 minutes, or until a toothpick when inserted comes out clean.

I like to serve this hot topped with strawberry preserves.  It's also good with whipped cream, or vanilla ice cream.

Red White & Blue Cheese Cake

How fun is this? Dazzle them with this Red White and Blue Cheese Cake.  No baking this one.  The crust and filling are made from scratch which give it even more amazing flavor.  Speed it up a little and buy a pre-made graham cracker crust, and strawberry preserves for the topping.  Makes one 9" pie.

Crust

One pkg (10 ct) graham crackers preferably cinnamon and honey
or add 1 Tsp cinnamon and 2 Tbs sugar to original graham crackers
1/2 cup butter

Finely crush graham crackers-in a blender works best.  Add sugar and cinnamon if needed.  Melt butter and thoroughly mix with crackers until completely coated.  Press mixture evenly into a 9" pie pan about 1/4 inch thickness.  Bake at 350 for ten minutes.

Red white and Blue Cheese Cake

Filling

2 8oz pkgs cream cheese
1 5oz can condensed sweetened milk
1/4 cup lemon juice
1 Tsp vanilla

Cream Cheese should be at room temperature to insure it blends evenly.  Add milk to cheese and whip until creamy.  Add lemon juice and vanilla.  Pour filling into cooled pie crust and refrigerate for several hours until completely set.

Topping

1 16oz container strawberries
1/2 cup water
1/4 cup sugar
3 tablespoons corn starch mixed with 1/4 cup cold water
10 to 12 whole blueberries
Ship Topping

Cook strawberries with water and sugar allowing to boil for five minutes.  On low temperature slowly add corn starch and water string constantly until thickened.  Transfer to a covered bowl refrigerating until completely cooled.  Once strawberries are the consistency of a thick jam spreads on cheese cake.

Layer top left hand corner of pie with blueberries and top with stripes of whip cream (Redi Whip works best)

Patriot Crumble

Patriot Crumble is a deliciously warm desert for any occasion. I use Raspberries and Black Berries, but any combination of your favorite berries will work. My fav tip: Buy berries in summer months when they are in season and less expensive. Freeze, or can them for use any time. This recipe makes one 9" pie and makes six slices. Goes really well with vanilla ice cream.

Patriot Crumble

4 Cups Frosted Flakes

2 Tbs Cinnamon

1 Cup Melted Butter

1 1/2 Cups Fresh Raspberries

3/4 Cup Sugar

1 Tsp Cinnamon

1/2 Cup Corn Starch

1/4 Cup Cold Water

Crush corn flakes in a large bowl, but not too much. Melt butter in sauce pan . Add cinnamon and flakes stirring until flakes are completely coated and slightly brown. Coat one 9" pie pan with non-stick spray. Place 3/4 of the cornflake mixture in pie pan pressing into bottom and sides. Place in oven and bake at 350 for 15 minutes.

Boil water, sugar and cinnamon in a sauce pan. Mix corn starch and water in a cup and add to boiled water. Whisk swiftly until smooth. Toss Berries in pie base at the last minute so they won't become overcooked. Remove flakes from oven and add berries to crust. Sprinkle remaining flakes on top of berries and return to oven baking at 350 for an additional 20 minutes, or until golden brown.