Dark Chocolate Cookies with Toasted Sunflower Seeds

Ingredients:
1/2 c. butter or margarine
3/4 c. white sugar
1 egg
1 tsp. vanilla extract
1 c. all purpose flour
1/3 c. cocoa powder
3/8 tsp. baking soda
1/8 tsp. salt
1 c. dark chocolate chips
1/2 c. toasted sunflower seeds

Directions:
*Preheat oven to 350 degrees F.
*In large bowl, beat butter, sugar, eggs, and vanilla until fluffy.
*Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended.
*Mix in the chocolate chips and sunflower seeds.
*Drop by rounded teaspoonfuls onto ungreased cookie sheets.
*Bake 8-10 minutes.

Makes 3 dozen


 

Corn Bread

Ingredients:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil

Directions:
Preheat oven to 425F. Grease 8" square pan.

Combine all ingredients. Pour into pan. Smooth top with spatula to ensure evenness.

Bake in center of oven until golden brown and begins to pull away from sides of pan, about 20 minutes.

Serves 12

Apple Gingerbread Pancakes

Ingredients:
3 cups whole wheat flour
4 tsp. baking powder
2 tsp. cinnamon
1 tsp allspice
3 eggs, beaten or 3/4 cup egg substitute
11/2 cup low fat milk
1/2 cup + 1 tbsp. molasses
1 tsp. vanilla exract
1 tbsp. veg. oil
2 tbsp. unsweetened applesauce
1 small apple, grated and drained (press in collander)
1 tsp orange zest

Directions:
Mix all ingredients together.

Heat nonstick griddle or skillet on med-low heat.

Spoon 1 heaping tablespoon batter per pancake.

Cook about 10 minutes, until bottoms are browned, flip and cook 5-10 minutes more until done.

Serves 4

Barley Pancakes

Ingredients:
3 eggs or 3/4 cup egg substitute
3/4 cup unsweetened coconut milk
1/3 cup orange juice
1 tsp. vanilla extract
3 tbsp. butter or margarine, melted
2 tbsp. honey
3/4 tsp. salt
11/2 cups barley flour
2 tsp baking powder

Directions:
Whisk together egg, milk, OJ, vanilla, butter, honey, and salt.

Stir in flour (do NOT add baking powder yet).

Allow mixture to rest at room temperature for about 15 minutes.

Preheat griddle or skillet to about 300F or medium.

When you're ready to cook, add the baking powder, stirring thoroughly.

Pour the batter onto hot surface about 1/4 cup at a time. Cook 3-31/2 minutes per side.

Serves 4

Apple Oat Muffins

Ingredients:
2 cups peeled, finely diced apple (I use McIntosh)
1 cup quick oats
2/3 cup packed brown sugar
11/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
8oz plain, nonfat yogurt
1/4 cup nonfat milk
2 tbsp. applesauce
1 tsp. vanilla extract
1 egg or 1/4 cup egg substitute
11/2 cups all purpose flour

Directions:
Preheat oven to 400F.

Combine all ingredients.

Divide evenly between muffin cups.

Bake 20 minutes.

Serves 12

Roasted Cauliflower

Ingredients:
1 large head cauliflower, cut into 1" florets
4 tsp olive oil, divided
2 cloves garlic, minced
2 tbsp. tahini
1 tbs. lemon juice
1/4 tsp. salt
1 tbsp. chopped parsley
1 tsp toasted sesame seeds

Directions:
Preheat oven to 425F.

Toss cauliflower with 2 tbsp. olive oil. Spread on large cookie sheet and bake 12-15 minutes (until cauliflower is tender and slightly browned).

Meanwhile, heat remaining 2 tbsp olive oil in small saucepan over medium heat. Saute garlic in oil 1-2 minutes. Stir in tahini, lemon juice, 5 tbsp. water, and salt. Simmer over low heat for 1-2 minutes. Remove from heat.

Divide cauliflower among serving plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds.

Serves 4

Tamale Lentil Casserole

Ingredients:
1 tbsp. olive oil
3 cups water
2 cloves garlic, minced
1 (14oz) can tomato sauce
1 large onion, chopped
11/4 cups lentils
1 bell pepper, chopped
1 packet taco seasoning mix

Corn Bread Topping:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil

Directions:
Heat oil in 3qt+ pan over medium heat. Cook onion, pepper, and garlic in oil until tender.

Stir in water, lentils, tomato sauce, and seasoning. Bring to a boil.

Reduce heat and simmer, partially covered, for 35 minutes.

Preheat oven to 400F. Grease 3qt+ baking dish.

Mix cornbread toppings together in a medium bowl.

Spoon lentil mixture into baking dish and spread corn bread topping evenly over the top.

Bake, uncovered, for 15-20 minutes or until topping is golden brown.

Serves 8