Category Archives: Vegetarian

Key Lime Ice Box Pie

Key Lime pie is tart and refreshing! This is a lighter twist made with Plain NonFat Greek Yogurt & Neufchatel Cream Cheese. I prepared this dessert for a special office birthday. Nothing says happy birthday better than a homemade baked sweet treat.

Crust Ingredients:

52 vanilla wafers (I used Aldi’s brand)

3 tablespoons of granulated sugar

1/4 teaspoon kosher salt

5 Tablespoons of unsalted butter,melted

Filling Ingredients:

1 (8 ounce) pack of Neufchâtel Cream Cheese, softened (room temperature)

1 can (14 once) sweetened condensed milk

1 1/2 tablespoons lime zest

1/3 cup key lime juice

1 cup Greek plain Nonfat yogurt

Additional ingredients:

Whipped cream for additional flare

 

 

Directions:

Preheat oven to 325 convection or 350 traditional.

Place the vanilla wafers, salt, and sugar into a food processor & secure the lid. Pulse the ingredients until finely course. Slowly drizzle the butter into the food processor. And pour the blend into a 9 inch pie plate. Firmly press the mixture into the bottom and up the sides of the pie plate. Place the pie into the oven and bake until golden (this took about 20-23 minutes ).

Remove the pie crust from the oven and place on a wire rack to cool.

In the meantime, prepare the filling. In a stand mixer place the cream cream and beat with paddle attachment until smooth. Add in the condensed milk and mix well until incorporated. Add the lime juice and zest and slowly incorporate, finally add in the greek yogurt and mix until smooth and silky.

Once the crust has cooled pour the batter into the prepared pie crust and place in the refrigerator overnight. I recommend covering the prepared pie with press and seal or saran wrap.

Right before serving pipe whipped cream.

Fresh whip cream topping

Ingredients

1 cup of heavy whipping cream
1 heaping Tablespoon of confectioner sugar
1 tsp of Pure Vanilla extract

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread/pie evenly over cool pie.

Oatmeal Craisins Cookies

I’m on a craisins kick! Why not? Really you could use any dried fruit you prefer. Craisin add a pretty hue. This recipe was inspired by a Bob’s Red Mill Recipe that originally called for nuts, I swapped out the almonds for chocolate chips. I think white chocolate chips would go good here as well

This recipe yields: 32 cookies using a number 40 scoop ( 2 Tablespoons)

Ingredients:

1 cup unsalted butter (aka two full sticks)  (room temperature/softened but not too soft)

1 cup Granulated Sugar

1 cup Raw sugar or brown sugar

2 extra large eggs

2 tsp pure vanilla extract ( I prefer penzeys vanilla)

1 1/2 cups Whole Wheat Pastry Flour  or Graham Flour

1 tsp baking Powder

1 tsp ground Vietnamese cinnamon

1 tsp Kosher salt

1/4 tsp ground nutmeg

3 cups Old fashioned Rolled Oats

1 cup semisweet chocolate chips or dark chocolate (pick your favorite)

1 cup dried cranberries

Directions:

1. Preheat oven to 325 degrees convection (standard oven 350 degrees). Parchment paper line two 1/2 sheet baking pans.  Set aside.

2. In a stand mixer with a paddle attachment cream butter, salt, and sugars together. Add in eggs, one at a time and follow up with vanilla. Mix until combined.

3. In a seperate medium to large bowl mix together flour, baking powder, nutmeg, and cinnamon. Gradually add to the wet ingredients and stir until combined.

4.  Fold in oats, craisins, and chocolate chips and mix until incorporated.

5. Use ac cookie size 40 scoop to drop cookies onto parchment paper. I only placed 6 cookies to a 1/2 sheet pan.

6. Bake for 16-17 minutes and allow to cool on pan for 1-2 minutes. Remove the cookies to a wire rack to completely cool off.

****Bonus trick….Place the dough in the refrigerator overnight or for a good hour before scooping & baking. This helps them hold their shape.

Kitchen Sink Trail Mix

I know I’ve been on a kick with Trail Mix. There are 1000s of variations. I like it because you can easy put together leftovers of bits and pieces of goodies that you don’t have enough of for a full recipe. For example when that one recipe calls for only a half bag of chocolate chips….

This recipe yields 13 cups of Trail Mix

Ingredients:

1/2 cup peptia seeds

2 cups of chocolate chips ( semi sweet or 60% cacao)

1/2 cup of Dehydrated blueberries

1/2 a cup of Craisins

1 1/4 cup of M&Ms ( 10.7 ounces)

2 cups of peanut butter pretzels

2 cups of Cheerios

2 cups of banana chips

2 cups of roasted peanuts

1/4 cup of roasted & lightly salted sunflower seeds

Directions

1. Throw everything in the largest bowl that you possibly have. Mix thoroughly and place in a sealable container.

Falafel Waffles with Homemade Tzatziki

 

This recipe yields 8 waffles (7 inches in diameter; using a 3/4 measuring cup)

March is National Nutrition Month! Celebrate with these vegeterian whole grain waffles. This recipe is a great healthier alternative to the traditionally fried falafel you receive at Mediterranean restaurants.

These waffles can be made for breakfast or dinner. They also freeze well.

This recipe was inspired by a Stone Soup Blogger, part of the Food and Nutrition Magazine. I changed out the fat free milk for the unsweetened almond which decreases the calories. I also added fresh parsley as well to add an additional flavor profile.

Ingredients:

1 15-ounce can chickpeas, rinsed and drained (yields about 1 1/2 cups of chickpeas)

1 cup fat-free Greek yogurt

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

2 teaspoons ground Vietnamese cinnamon

1 teaspoon kosher salt

2 cups unsweetened vanilla almond milk

2 teaspoons baking powder

2 tablespoons fresh parsley

2 cups whole-wheat pastry flour

Spray oil

Directions:

  1. Start to heat waffle iron according to manufacture. I had my setting on 6 (there are 7 settings on my All Clad Waffle maker).
  2. In a blender add the 1st nine ingredients and blend until liquid smooth.
  3. In a large bowl measure out flour, and gradually add liquid ingredients to the flour. Whisk until combined, and until the batter is without any clumps. Let the batter rest for 15 minutes or even covered overnight is permissible. I noticed I did not get to pour all the waffles at dinner and waited until the next day after the batter rested in the refrigerator. The waffles had a better consistent and texture to them the next day.
  4. Once the waffle iron is warmed up, spray the iron thoroughly with cooking spray. Place 3/4 cup of batter in the waffle iron (this may vary depending on your waffle iron capacity. Remove the waffles and allow to cool on wire rack or serve right away with homemade Tzatziki.

Red Hot Popcorn

Valentine’s Day is around the corner. Here is a fun homemade treat to make your sweetie. Nothing says I love you like some fresh homemade cinnamon popcorn. This recipes reminds me of my grandma, she always had cinnamon candies on hand in a little glass dish growing up. The original recipe was adapted by a Taste of Home recipe, I modified the recipe since I did not have corn syrup.

Ingredients:

  • 8 quarts of freshly popped popcorn
  • 1 cup unsalted butter, cubed
  • 1/2 cup honey
  • 1 package (9 ounces) red-hot candies

Directions:

Place the prepared popcorn in a large bowl; set aside. In a large saucepan, combine the butter, honey and candies; bring to a boil over medium heat, stirring frequently. Bring ingredients to a rolling boil for 5 minutes. Make sure to stir occasionally. Pour the liquid over popcorn and toss to coat. Transfer to two parchment lined 1/2 sheet baking pans. Bake at 250° for 1 hour to hour & a half, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers or clear baggies. 

Yield: 8 quarts.

Buckeyes

Growing up, I didn’t like peanut butter. Which if you know me now you would not even believe that statement. I was talking with a colleague at work and we were discussing a Ohio tradition of buckeye candies.

Since we both live in PA now, we found it ironic not too many people are aware of the candy buckeye tradition. Our conversation inspired me to make buckeyes with my mom and sister during our holiday baking extravaganza.

My mom and I looked high and low for a recipe that did not contact graham cracker crumbs which many recipes do especially when you are looking through old church cookbooks. Graham cracker crumbs are just a unnecessary filler, and quite honestly we didn’t have any on hand. We came across one that didn’t and added a few secret ingredients to the dough for a special touch.

Ingredients:

1 stick of unsalted butter (1/2 cup)

1 cup of creamy peanut butter (jif)

1 lb of powdered sugar

1 teaspoon of pure vanilla extract

1/4 of a bar paraffin wax

1 cup of semi sweet chocolate chips

5 oz of milk chocolate ( I used Daffins chocolate family local favorite)

Directions:

Combine the first 4 ingredients and roll into small balls using a size 60 scoop. Place the prepared dough balls in a sealable container. Be sure not to stack the candies. Place in the freezer overnight (or longer); however at least overnight. You want the ball firm and nice and cold for when you dip them i the melted chocolate.

When you go to prep the buckeyes. Start to melt the chocolate and wax in a double boiler. Use a toothpick to dip the prepared peanut butter balls into the melted chocolate***. Place the freshly dipped buckeyes on wax paper and allow to cool completely before placing in a sealable container.

***Friendly tip when dipping with the toothpick, make sure to remove excess chocolate and once you remove the toothpick lightly apply pressure where the toothpick whole is present with a spatula or knife to remove the secret of how you dipped the chocolate. 

This Recipe yields 96 delicious buckeyes that melt in your mouth !

Buckeye Trail Mix

My mom, sister & I went to Amish County in Berlin, Ohio in late November for holiday shopping. The weekend getaway was a new tradition for Black Friday. During our ladies day weekend, I think we found more gifts for ourselves vs holiday shopping for others.

When we were shopping we ran across Buckeye Trail Mix. I thought what a clever idea.  My grandpa loves Ohio State Buckeyes. This blend for trail mix intrigued me. I reviewed the ingredients, and thought well I can make this at home for a Christmas present for him for half the price. Plus I love making homemade gifts. Win, win!

This recipe yields: 8 cups of Trail Mix

Ingredients:

1 cup mini buckeyes (Trader Joe’s sells these)

1 cup roasted salted Peanuts

1 cup of roasted unsalted peanuts

2 1/4 cups craisins

2 1/4 cups roasted lightly salted sunflower seeds

1 cup roasted Peptia seeds

Directions:

Mix all the ingredients together in a large bowl. Use a spatula to mix and incorporate all the ingredients together thoroughly. Portion out the mix as you wish.

I like to place the mix in either snack size ziplocks or mason jars.

Festive Holiday Trail Mix

I came across this recipe by having leftover holiday baking chips during food prep for Chirstimas. I enjoy making gifts during the holiday. I found this one very colorful and fun for the festive season. You can make it and place the blend in 1/2 pint mason jars or place it in a bowl at your next holiday party.

Perfect gifts for the holiday! Nothing says I love you like a homemade edible gift during the holiday season.

Yields: 11 cups and fits perfectly in 1/2 pint mason jars

Ingredients:

2 cups roasted sunflower seeds salted

2 cups craisins

1 1/3 cup dried blueberries

10 oz bag swirl morsels (red, green,white)**

1 cup roasted Petita pumpkin seeds salted

2 cups roasted salted Peanuts

Directions:

Place all the ingredients into a large bowl and toss until well incorporated. Portion out in individual mason jars. 

**I found the decorative holiday baking chips at ALDI. 

Pumpkin Spice Trail Mix

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I love making gifts for the holidays, lately I have been on the kick of making trail mix. Trail mix is so versatile. This one is a new favorite, especially if you like pumpkin. I also incorporated some of my grandpa’s homegrown dehydrated apples for a new texture and natural sweetness.

This recipes yields 12 cups.

 

Ingredients:

  • 10 oz bag of white chocolate baking chips
  • 2 cups of dehydrated apples slices
  • 1 cups of roasted lightly salted sunflower seeds
  • 1 cup of roasted pepitas seeds
  • 2 cups of pumpkin flavored cheerios
  • 1 1/3 cup of cinnamon baking chips
  • 2 cups of craisins

Directions:

Place all the ingredients into a large bowl and toss until well incorporated. Portion out in individual mason jars. I placed them in individual pint size jars. You could also portion out in individual snack size sealable bags.

Pumpkin Spice Chia Overnight Oats


Now that it is October I feel like I can pumpkin it up. I started the day with this delicious treat. 

Ingredients 

1/2 cup of pumpkin purée

3 tablespoons oats old fashioned

1 teaspoon ground cinnamon 

1/4 teaspoon ground pumpkin pie spice

1/2 cup unsweetened vanilla almond milk 

1 1/2 cups water

2 teaspoons Chia seeds

1 teaspoon sliced almonds 

2 packets truvia or your favorite non-calorie sweetener

1/2 -1 tablespoons vanilla protein powder 

Directions:

Place everything in a 32 ounce mason jar. Secure with lid. Shake it up. Let the oats rest overnight in the refrigerator. Shake well before serving. 

The oats will thicken up slightly however if you want a Thicker consistency reduce the amount of water. 
Hot oatmeal alternative: 

Place all the ingredients listed above in a microwavable glass bowl. Give a good stir & microwave on high for six minutes. Be careful all the contents will be very hot.  Stir the oats place back in the microwave and microwave again for another six minutes. Enjoy!