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