Butter-free Peanut Butter Cupcakes

Ingredients

• Servings: 1
• 3/4 cup soy milk
• 2 teaspoons distilled white vinegar
• 1/2 cup crunchy peanut butter
• 1/3 cup canola oil
• 2/3 cup white sugar
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 2 teaspoons flax seed meal
• 1 1/8 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12 cup muffin pan or line with paper baking cups. combine the soy milk and vinegar in a measuring cup. let stand for about 5 minutes to thicken.
• in a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. mix in the soymilk. combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. it is okay for the batter to be slightly lumpy. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter. frost with desired frosting.

Banana Pudding Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• in a large bowl, beat cream cheese until fluffy. beat in condensed milk, pudding mix, cold milk and vanilla until smooth. fold in 1/2 of the whipped topping.
• line the bottom of a 9x13 inch dish with vanilla wafers. arrange sliced bananas evenly over wafers. spread with pudding mixture. top with remaining whipped topping. chill.

All-around Good Smoothie

Ingredients

• Servings: 1
• 1/2 cup nonfat milk
• 1/2 cup fat-free plain yogurt
• 1/2 frozen banana, peeled and chopped
• 2 tablespoons powdered protein supplement
• 1 1/2 tablespoons flax seed
• 1 teaspoon honey
• 1/2 cup frozen strawberries

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Pat's Mushroom Saute

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/8 teaspoon dried oregano
• 1 pound button mushrooms, sliced

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• melt butter with oil in a large skillet over medium heat. stir in balsamic vinegar, garlic, oregano, and mushrooms. saute for 20 to 30 minutes, or until tender.

ground beef taco flatbread

Ingredients

• Servings: 6
• 1 pound lean ground beef
• salt and ground black pepper to taste
• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 1 (1.25 ounce) package taco seasoning
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons canola oil
• 1 (11 ounce) package pizza dough
• 1 cup shredded cheddar cheese
• 1 small green onion, minced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
• heat oil in a separate skillet over medium heat.
• roll dough into a thin crust a work surface; cut into 6 equal pieces.
• fry each piece of dough in the hot oil until golden, about 1 minute per side. transfer cooked flatbread to a paper towel-lined plate.
• top each flatbread with ground beef mixture, cheddar cheese, and green onion.

juicy peach crisp

Ingredients

• Servings: 6
• 6 fresh peaches - peeled, pitted and sliced
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c), and grease an 8 inch square baking dish.
• place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
• in a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
• sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.