Green Pea Veggie Soup (Forks Over Knives)

 1 c chopped onion (1 small-medium onion)

1 c chopped celery (3 stalks)

3 garlic cloves, minced

32 oz vegetable broth

1-1/2 lb red potatoes, cut into 3/4" pieces (4-1/2 c) (6-7 potatoes)

1/4 tsp nutmeg

2 c fresh green peas

2 c unsweetened milk

1 TB cornstarch

1/4 c chopped fresh herbs (parsley, dill, basil, chives)

sea salt

black pepper

In a large pot, cook onion, celery, and garlic over medium heat 5 minutes, stirring occasionally and adding broth 1 to 2 TB at a time as needed to prevent sticking. 

Add remaining broth, potatoes, and nutmeg then increase heat to high, bringing it to a boil. reduce heat, cover and simmer 10 minutes until potatoes are nearly tender. Stir in peas and cook 5 minutes.

In a small bowl whisk together milk, cornstarch, and 2 TB herbs. Add to soup and cook about 5 minutes or more until soup comes to a boil. Boil 1 minute. Season with salt and pepper and sprinkle in the rest of the herbs.

Lemon Garlic Salmon (40aprons.com)

 1/4 c butter

6-8 garlic cloves, minced

1/4 c broth

1/4 c lemon juice

sea salt

1 TB avocado oil

4 salmon fillets (6 oz each) black pepper

2 TB parsley

Cook garlic in butter 1-2 minutes or until fragrant. Add broth, lemon juice, and pinches of sea salt. Reduce 1/3 to 1/2. Remove from heat and set aside.

Remove salmon from refrigerator 15-20 minutes before cooking. Salt and pepper both sides of fillets. Heat avocado oil until shimmering over medium-high heat. Place salmon skin side up in hot oil and cook until bottom is browned, 2-3 minutes until bottom is crispy. Carefully turn and cook 3-4 minutes until skin is crispy and flesh begins to feel firm. Remove from heat.

Pour sauce over fillets and sprinkle with parsley. serve with lemon slice.

Serves 4

Cinnamon Honey Mashed Carrots (Kayla Chandler - feelingfabulouswithkayla.com)

 1-1/2 pounds of carrots, chopped

1 tsp sea salt

1/4 tsp pepper

3 tsp honey

1/4 tsp cinnamon

2 TB butter

1 tsp lemon juice

Steam and mash carrots. Add rest and blend with an immersion blender. 

Makes 4 servings

Salmon in a Creamy Dijon Chive Sauce (Hello Fresh)

 10 oz salmon fillets

2 tsp Dijon mustard

2 TB concentrated vegetable stock

4 TB sour cream

1/4 oz chives

1 lemon

2 TB butter

1 TB olive oil

Cut salmon into individual portions. Pat dry with paper towel. Salt and pepper both sides of fillets.

Heat 1 TB butter and 1 TB olive oil in a large pan over medium-high heat. Add salmon skin side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is cooked through (145 degrees), 1-2 minutes more. Remove from pan and wipe pan out.

Heat pan to medium-high heat and add concentrated vegetable stock, Dijon mustard, juice from half of lemon and 1/4 c water. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 TB butter. Season with salt and pepper. 

Drizzle sauce over salmon (thin with water if too thick) and garnish with remaining chives. Serve with a lemon wedge.

Serves 2

Big Batch Brownies

 1-3/4 c flour

1/4 tsp salt

2 c sugar

1/2 c margarine

4 eggs

1 tsp vanilla extract

4 squares unsweetened chocolate

Preheat oven to 350.

Use a 15" x 10" pan, greased 

Beat sugar, eggs, margarine, and vanilla extract together.

Add melted chocolate. Blend in flour and salt. Spread in a prepared pan and bake 25 minutes.

Blueberry-Poppy Seed Pancakes (Forks Over Knives)

2 TB flaxseed meal
1-1/2 c white whole wheat flour
3/4 c quick oats
2-1/4 tsp baking powder
2 tsp poppy seeds
1/4 tsp sea salt
1-1/2 c unflavored plant milk
2 TB maple syrup
1 TB lemon juice (1/2 large lemon)
1-1/2 c fresh blueberries
        lemon zest

In a small bowl (2 cup size), combine flaxseed meal and 1/4 c water; let stand 10 minutes.

In a large bowl, stir together the next five ingredients (through salt). 

Add milk, maple syrup, lemon juice to flaxseed mixture and stir. Add to flour mixture and stir until combined.

Spread about 1/4 c batter in a hot skillet (preheated) set on medium-low. Sprinkle on about 6-8 blueberries depending on the size of the blueberries. push down into batter. Cook about 2 minutes until top looks dry. Flip and cook until done, about 2 minutes more. 

Makes about 9-12 pancakes. Serve with additional syrup if needed.

Cheese Grits from Vicki

 5 c milk

1-1/2 c grits

2 jars Old English cheese spread

1 c butter

1 tsp salt

2/3 c grated Parmesan cheese

Bring milk to the beginning of a boil. Add grits, stir until thick, and turn down heat.  Add cheese spread, butter, Parmesan cheese, and salt. Mix well. Pour into a 9 x 13 casserole dish. Cook 1/2 hour or until golden brown at 350 degrees.

Can be made a day earlier and then cook it 45 minutes  

Thanksgiving Margarita (Stacey - The Soccer Mom Blog - Pinterest)

 2 oz apple cider

2 oz pear juice

1-1/2 oz gold tequila

1 oz grand Mariner or orange liquor

salt (for glass rim)

lime

ice

cinnamon sticks

Scoop ice into glass 3/4 full and squeeze a lime wedge into glass over ice. Combine liquid ingredients into a cocktail shaker filled with ice and shake vigorously for about 15 seconds. Strain and pour into your prepared glass. Finish with a whole cinnamon stick. 

Blood Orange Ginger Cranberry Mojitos (Heather Christo.com - Pinterest)

1 c fresh lightly packed mint leaves

2 limes, cut into wedges

8 oz white rum

Blood Orange soda

1 c unsweetened cranberry juice

ice cubes

mint leaves, lime wedges, blueberries for garnish

Ginger Simple Syrup:

1 knob peeled raw ginger, about 2" long

1/2 c water

1/2 c sugar

Sugar Rim:

lime wedge and brown sugar

Make the Ginger Syrup: In a small pan, combine the ginger, sugar and water, then bring to a simmer, stirring until the sugar is dissolved (about 2 minutes). Then set aside to chill. You can make this ahead of time.

To Make the Mojitos:

In the bottom of 4 heavy highball glasses, divide the mint and lime wedges evenly between the glasses. Add 2 TB simple syrup to each glass and use a mudder to smash them all together and release the mint oil and lime juice. Add ice cubes, rum, and blood orange soda to fill the glass most of the way. Put a floater (few tablespoons) of cranberry juice on the top. Serve or stir together and serve. Garnish with mint leaves, lime wedge, or blueberries.

Fall Spiced Whiskey Sour (Ashley - Modern Glam/Pinterest)

 2 oz whiskey

3 oz apple cider

1 juice of a lemon

pinch of pumpkin spice

lots of ice

Combine all and shake well. Strain and pour over fresh ice. Garnish with an apple slice.

Pumpkin Log (Helen White @ Taste N Tell 1988)

 Spray 15-1/2" x 10-1/2" jelly roll pan, line with waxed paper, and spray again.

Mix: 3 eggs

        1 c sugar

         2/3 c canned pumpkin

        1 tsp baking soda

        1/2 tsp cinnamon

        3/4 c flour

Spread in prepared pan and bake @ 375 for 15 minutes. Turn out onto a plain dish towel (sprinkled with sugar). Roll up (long side) and place in refrigerator to cool; let cool but not COLD (6-8 minutes). Unroll, spread with filling and reroll up. Wrap in plastic wrap and refrigerate. Keeps 2 weeks. Freeze leftovers after 3-4 days.

Filling:

2 TB softened oleo

8 oz cream cheese, softened

1 tsp vanilla extract

1 c confectioners sugar

3/4 c chopped nuts

Cream oleo and cream cheese together. Add vanilla extract and sugar. Mix well. Spread on log and sprinkle with nuts. Roll up.

Southern Chicken Tetrazzini (Margaret Murry @ Taste N Tell 1989)

 3 TB butter

1 medium onion, chopped

1 stalk celery, chopped

2 c cut-up chicken

7 oz fine spaghetti

1 tsp salt

1/4 tsp pepper

1 can cream of chicken soup

3 cups chicken broth

1 small can mushrooms

1/2 c Parmesan cheese

1/2 c Mozzarella cheese

Melt butter in a large skillet. Add onions and celery. Cook until clear. Layer chicken over celery and onions. Add spaghetti over chicken. Mix salt, pepper, soup, and broth. Pour over spaghetti, being careful to wet all spaghetti. Place mushrooms on top. Sprinkle with cheeses. Cover and cook until steam escapes. Turn on low and cook 30 minutes. 

Serves 4-6

Buckeye Drops (Nancy Fleshood @ Taste N Tell 1985)

 1-1/4 c sifted confectioners sugar

1 c peanut butter

3 TB softened butter

1/2 tsp vanilla extract

In a medium bowl, stir together until well combined. Shape into 1" balls.

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6 oz (1 cup) semi-sweet chocolate chips

2 tsp shortening

In a medium saucepan, melt chocolate chips and shortening. Remove from heat. Dip face of peanut balls into chocolate, leaving about 1/3 of peanut butter ball exposed. Chill until firm. Store in a tightly covered container in refrigerator. 

Makes 36 balls

Blueberry or Cherry Jello salad from Laura-Jane

 6 oz pkg. Jello (large box) (cherry or grape)

2 c hot water

20 oz can crushed pineapple

1 can cherry or blueberry pie filling

8 oz cream cheese

8 oz sour cream

1/2 c sugar

1 tsp vanilla extract

Dissolve Jello in hot water. Stir in pineapple and pie filling. spread in dish and let congeal.

Topping: Mix rest with mixer and spread over congealed salad. Refrigerate.

Sweet Potato Chili from Vicki

 1 medium onion, chopped

1/2 c red or green pepper, diced

1 c sliced carrots

2 tsp cumin

1/2 tsp each salt and pepper

1-1/2 c vegetable broth

28 oz undrained tomatoes

11 oz mild salsa

3 medium sweet potatoes, peeled and 1" cubes

15 oz can red kidney beans, rinsed

15 os can black beans, rinsed

15 oz can black-eyed peas, rinsed

1 c frozen corn

1 medium zucchini. diced

Cook sweet potatoes and carrots in a small amount of water until tender. Sauté' onions and pepper until tender. 

Combine all and cook 45 minutes on low simmer. 

Budda Bowl (Grain Bowls with Sweet Potatoes and Edamame) Washington Post newspaper (serves 4-6)

 2 large sweet potatoes (1 lb.), peeled and 1" cubes

5 Tb oil

1 tsp Kosher salt

1 c frozen shelled edamame

1/2 c tahini

1/4 c fresh lemon juice

1/4 c maple syrup

3 TB low-sodium soy sauce or tamari

2 TB minced fresh ginger

4 garlic cloves chopped

6 c cooked quinoa

dried figs, sliced

1/2 c roasted pumpkin seeds

1/4 c microgreens or sprouts

spinach

Toss sweet potatoes with 1/2 tsp salt and 1 Tb oil then roast @350 degrees for 20-30 minutes.

Cook edamame by microwaving in a small bowl on high for 2-3 minutes. Then cool, and peel. 

In a small bowl whisk, 4 TB oil, tahini, lemon juice, maple syrup, soy sauce, ginger, garlic, and 1/2 tsp salt.

Divide quinoa between 4-6 bowls, top with sweet potatoes, spinach, fig, edamame. Drizzle with dressing and top with microgreens and pumpkin seeds.

Based on 6 servings and half the dressing used:

480 calories    17 grams total fat    25 grams saturated fat    0 cholesterol    340 mg sodium

71 grams carbohydrates    11 grams fiber    14 grams sugar    15 grams protein

Applesauce Venison Meatloaf (from https://www.wideopenspaces.com/this-applesauce-venison-meatloaf-recipe-is-so-easy-its-dumb/)

 2 lb ground venison (quart size freezer bag)

1 large onion, peeled and diced

1 cup applesauce

1 cup bread crumbs (1 sliced cut up)

2 eggs, slightly beaten

1 c ketchup

salt and pepper to taste

Mix all (except ketchup) with hands and shape in a loaf pan. Bake at 350 degrees for 40 minutes, add ketchup on top and finish baking 20 minutes more.

Minestrone Soup in a Hot & Cold Blender (Ninja)

 2 Tb olive oil

1 medium onion, peeled and quartered

2 stalks of celery, trimmed and chopped

1 carrot, peeled and chopped

5 cloves garlic, peeled and sliced

180 g canned tomato pieces

130 g washed and chopped kale (almost 1 bunch)

2 TB Parmesan cheese

800 ml vegetable stock

2 tp tomato puree

2 tp garlic puree

1 good pinch sea salt

1/2 tp pepper

1/2 tp thyme (ground)

1/2 tp dried rosemary

400 g Cannellini beans, drained

1/2 can chick peas, drained

Saute' (setting on blender) oil, onion, garlic cloves, salt in blender. Add rest except beans and select chunky soup setting. When timer shows only 8 minutes left, lift lid of blender and add beans.

Serve with crusty bread. Freezes well. Makes 5 servings.

Carrots with Bacon

 4 strips of bacon

8 carrots, peeled, cut into 3 inch pieces, then, sliced in half

4 green onions

1 TB butter

Cut bacon slices in half and cook bacon in fry pan. Drain on paper towels. Wipe out fry pan and add butter, carrots and green onions to fry pan with a cover. Cook on medium, then low until done, about 20 minutes.

Chocolate Chess Pie

 1/2 c butter

1 oz (1-1/2 sq) unsweetened chocolate

1 c brown sugar

1/2 c sugar

2 eggs, slightly beaten

1 tp flour

1 TB milk

1 tp vanilla

1 unbaked pie shell

Melt butter and chocolate over low heat. In a separate bowl,, combine rest (except pie crust) and add to chocolate mixture, stirring constantly.

Bake at 325 degrees for 40-45 minutes.