Strawberry Meringue Torte

Meringue

5 egg whites – room temperature
¼ tsp. cream of tartar
1 tsp. vanilla
1 ¼ cups granulated sugar

-Beat egg whites and cream of tartar until soft peaks form
-Add sugar and vanilla and beat until stiff peaks form
-Spread into 3 7-inch pie pans, greased and floured
-Bake for 1 hour @ 275o F. Remove from oven immediately and
take out gently using a knife; let cool.
(Note: Meringues can be prepared in advance and stored in an
air-tight container for a couple of weeks)

Whipped Cream

1 pint heavy whipping cream
2 baskets of strawberries, sliced
2 tsp. vanilla
¼ cup powdered sugar

-Approximately 4-6 hours before serving, beat the whipping
cream until thick and spreadable; add sugar and vanilla

Torte Preparation

Place a meringue on a plate; layer it with whipping cream and
then strawberries. Repeat this process, ending with a layer of
whipping cream spread over the entire torte. Garnish with a
few whole strawberries.

Ham and Potato Breakfast Casserole

1 (16 oz.) pkg. hash browns
1 1/2 c. water
1 1/2 c. cheese, shredded
1 c. milk
1 c. ham, cooked and diced
1/2 c. green onions
Dash pepper
5 eggs, beaten (I use the cheesy carton eggs already mixed)
Cajun Seasoning


Mix all ingredients in a large bowl. Pour into ungreased 9 x 13
pan. Sprinkle with Cajun Seasoning. Bake at 350 degrees until
knife inserted comes out clean, about 40 to 45 minutes.

White Chicken Chili

INGREDIENTS

5 cans Kirkland canned chicken (or 1 whole chicken)
1 Diced Onion (small)
1 Spoonful of minced Garlic
1 ½ c Sour Cream (12 oz)
4 cans White Beans
3 cans Diced Green Chilies (small cans)
4 tsp Cumin
2 tsp Cayenne Pepper
2 tsp Dry Oregano Leaves
4 c Shredded Monterey Jack Cheese



DIRECTIONS
1. In Large pot sauté Onions & Garlic in butter.
2. Add Spices & Green Chilies.
3. Add Beans
4. Add 3 cans of Chicken with water from can. Then add 2 cans
of Chicken drained.
5. Simmer 20-30 minutes.
6. Just before serving add Sour Cream & Cheese.

Garnishes: Cilantro, Green Onions, Tomatoes, **Serve with Corn
Bread & Honey Butter"

21st Century Mac N Cheese

Serves 4 and doubles easily.

* 1/2 pound (2 cups ) raw penne pasta, cooked and drained
* 1 large egg
* 1 cup milk
* 1 small clove garlic
* 3/4 medium onion, coarsely chopped
* 1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
* 5 ounces cream cheese, crumbled
* 2/3 cup (3 ounces) shredded Gruyere cheese
* Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
* Generous 1/4 teaspoon sweet Hungarian paprika
* 3 tablespoons unsalted butter
* 12 saltines, coarsely crumbled

1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking
dish, and add cooked macaroni.

2. In a blender or food processor combine egg, milk, and
garlic, and process 3 seconds. Add onion, cheeses, peppers,
salt, and paprika, and blend 10 seconds. Turn into dish,
folding into macaroni. Casserole could be covered with plastic
wrap and refrigerated up to 24 hours at this point.

3. To bake, bring casserole close to room temperature. Melt
butter in a small saucepan. Coat crackers with butter and
spread over top of casserole. Bake about 20 to 25 minutes, or
until thick yet creamy. If top is not golden, slip under
broiler for a minute. Remove from oven, let stand about 5
minutes, and serve.

Smoky White Chili w/Grilled Chicken

2 tablespoons extra virgin olive oil

2 cups chopped yellow onion (2 large)

2 - 7 oz. Cans diced green chilies

2 teaspoons cumin

2 teaspoons dried oregano

½ teaspoon chipotle chili powder, or to taste

6 - 15 oz. Cans great northern beans or white cannellini beans, rinsed

8 cups (2 qts.) Reduced sodium chicken broth

3 pounds boneless, skinless chicken breast

1/4 cup lime juice

Heat a grill to medium high.

In a dutch oven or other large pot over medium high, heat the oil. Add the onions and cook, stirring often, until softened about 5 minutes.

Stir in the chilies, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes.

Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Meanwhile, grill the chicken until well browned and an instant read thermometer registers 165F when inserted at the thickest part of the breast, 4 to 5 minutes per side. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into 3/4 inch dice, then set aside.

Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork.

Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

Serves 12

Carrot Cake Cupcakes w/Cream Cheese Frosting

Here are the basic recipes. John uses a gluten-free baking mix instead of the flour, baking soda and baking powder. Please note that most white sugar is not vegan. If you want your recipe to be vegan, you have to buy vegan sugar. (That's what we use!) All the frosting we made was vegan. You can play with the recipes to meet your dietary needs. Enjoy!

From Vegan Cupcakes Take Over The World

Carrot Cake Cupcakes - These dense, moist cupcakes pack in 29.3 percent more carrots, raisins and nuts per square centimeter than the leading vegan carrot cupcake. An engineering miracle when topped with Vegan Cream Cheese Frosting, not to mention yummy.

2/3 cup all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup soy yogurt (plain or vanilla)

1 teaspoon vanilla

1 cup finely grated carrots

1/4 cup chopped walnuts

1/4 cup raisins

1. Preheat oven to 350. Line muffin tin with 12 cupcake liners.

2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins.

3. Spray the cupcake liners with non-stick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean.

4. Once fully cooled, top generously with cream cheese frosting. To decorate place some chopped walnuts on a plate, then roll the edges of the cupcake in the chopped walnuts. A raisin in the center is a cute garnish, or if serving immediately, sprinkle finely grated carrot in the center.

Cream Cheese Frosting

1/4 cup vegan butter

1/4 cup vegan cream cheese

2 cups confectioners' sugar

1 teaspoon vanilla extract

Cream together butter and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

My family recipe for Carrot Cake

2 cup flour

2 teaspoon baking powder

1 1/2 teaspoon baking soda

3 teaspoon cinnamon

1 teaspoon salt

1 cup brown sugar

1 cup sugar

1 1/2 cup oil

4 eggs

2 cup grated carrots

8 oz crushed pineapple, drained

1 cup walnuts

Combine ingredients. Pour into greased and floured 13x9x2 pan. Bake at 350 for 40 min.

Cream Cheese Frosting

8 oz cream cheese

1 stick butter

1 teaspoon vanilla

1 box powdered sugar

German Pancakes

This is a recipe from my mom that I LOVED when I was growing up for brinner! We make one for each of us in a 9 inch round pan, and it is delicious!

*makes 1 pancake

3 eggs

½ cup flour (I’ve been using whole wheat flour lately to be a bit healthier, and they are still good. They come out much more dense—vs. the white flour, where it is lighter and creeps up the side of the pan when baking)

¼ tspn salt

½ cup milk (I use nonfat milk and it works great)

1 Tblspn butter

Mix in a food processor:

Beat eggs.

Gradually add flour, salt, milk & melted butter.

Pour batter into a greased (or Pam sprayed) 8-10” round pan.

Bake at 450 degrees for 15 minutes, then at 350 degrees for 10 minutes.

Serve with powdered sugar, lemon wedges, maple syrup, or fresh berries—or a combination!

Enjoy!