Fudge

This recipe is taken from the back of the Kraft Jet-Puffed Marshmallow Creme package.

Ingredients

• 3 cups sugar
• 1.5 sticks butter
• 1 can (5 oz) evaporated milk
• 1.5 12 oz bags of semi-sweet chocolate chips
• 1 jar marshmallow creme
• 1 cup chopped walnuts
• 1 tsp vanilla 

Instructions

• Bring sugar, butter and evaporated milk to a full rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 min or until 234 degrees F on candy thermometer, stirring constantly.  Remove from heat.
• Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.
• Pour into pan and cool.

Comments

Evaporated milk cans seem to be way more than 5 oz.  Could probably use more walnuts.

Not vegan because of the egg whites in the marshmallow creme

French Toast

Used this recipe 

Ingredients

• 6 slices bread
• 2 eggs
• 2/3 cups milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt to taste
• 1 teaspoon vanilla extract
• Optional for serving: maple syrup, butter, fresh fruit

Instructions

(Duh) Mix all the non-bread ingredients up in a mixing bowl.  Then dip the bread slices into the mixture and cook both sides in a skillet.

Comments

Real maple syrup is better than the nasty imitation kind

Lentil Soup

Ingredients

• 1 onion, chopped
• 1 cup celery, chopped
• 2 cups carrots, chopped
• 1 pkg lentils (16 oz.), rinsed
• 1 Tbs. rosemary, dried
• Ham chunks, optional
• Salt and; pepper, about 1 tsp. each
• 10 cups water

Directions

• Sauté vegetables until soft.  
• Add water, salt and pepper. Bring to boil.  
• Add lentils and rosemary and bring back to gentle boil.  
• Lower heat after it comes to a boil, add ham, and cook about 1 hour, stirring occasionally.  

Comments

Goes well with green salad and good bread!

Spicy Chicken Soup

Makes 8 servings

Ingredients

8 cups water
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bullion
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz) jar chunky salsa
2 (14.5 oz) cans peeled and diced tomatoes
1 (14.5 oz) can whole peeled tomatoes
1 (10.75 oz) can condensed tomato soup
3 tablespoons chili powder
1 (15 oz) can whole kernel corn, drained
2 (16 oz) cans chili beans, undrained
1 (8 oz) container sour cream
(tortilla chips to serve with)

Directions

In a large pot over medium heat, combine water, chicken, saly, pepper, garlic powder, parsley, onion powder and bouillon cubes.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices  run clear.  Remove chicken, reserve broth.  Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.  Simmer 30 minutes

Comments

I might leave out the whole tomatoes if I made it again; they're difficult to eat and there's plenty of tomato in there already.

Vanilla protein shake

• 1 cup water
• 6 ice cubes
• 2 scoops vanilla protein powder
• 1/4 cup coconut milk
• 4 pitted dates
• 1 tablespoon almond butter
• 2 tablespoons cashews

Makes 1 serving

Vegan Blueberry Kale smoothie

Ingredients

• Kale
• Bananas
• Cilantro
• Cucumber
• Ginger
• Blueberries - fresh
• Blueberries - frozen
• Apple juice
• Peanut butter

Preparation

Basically followed the video here: http://www.youtube.com/watch?v=LU0ZWTmamKI

Comments

It's a smoothie, so... dump in as much of everything as you want.  If I were doing it again, I would probably go with a little less apple juice and a little more peanut butter.

Vegan Gingerbread Cookies

From here: http://vegetarian.about.com/od/vegancookierecipes/r/gingerbread.htm

Ingredients:

• 1 cup margarine (make sure it's vegan margarine!)
• 1 cup sugar
• Ener-G Egg Replacer for 1 egg
• 1 cup molasses
• 2 Tbsp apple cider vinegar
• 5 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tbsp ginger
• 1 1/2 tsp cinnamon
• 1 tsp cloves
• 1/2 tsp nutmeg

Preparation:

Beat together the vegan margarine and sugar in a large bowl. Add egg replacer, molasses and vinegar and set aside.

In a separate bowl, sift together the remaining ingredients. Combine with margarine mixture and stir until well mixed.

Refrigerate for at least two hours or overnight. This will help the mixture become firm.

Pre-heat oven to 375 degrees. Form mixture into 1/2 inch balls and flatten, or, roll out onto floured surface and cut into shapes using cookie cutters.

Place on cookie sheets and bake for 6-8 minutes until done.

Comments: 

Not sure why two bowls are suggested if the ingredients are going to be combined anyways... I just used one.

This recipe makes big, soft gingerbread cookies, not the thin, brittle gingerbread cookies of yore.  If the latter is desired, it might make sense to bust out a rolling pin and cookie cutter before putting the dough onto the cookie sheets... that also might leave you short of cookie sheet space, however.