Spinach Quiche

Crust
1 cup and 2 TBS all purpose flour
1/3 cup vegetable oil
1/2 tsp salt
2 to 3 TBS cold water

Quiche
4 eggs
1 cup milk
1 tsp salt
1/4 tsp pepper
1 and 1/2 cup shredded cheese
1 package frozen spinach (or fresh but cook it)(squeeze out the water)

In a blender mix eggs and milk, then salt and pepper.
Add all ingredients together
Bake 350 degrees
for 30 minutes (always longer)

Pumpkin Stew

From the kitchen of Select Health

Serving size 2 cups
301 Calories

Ingredients
1 TBS olive oil
1 Medium Green bell pepper chopped
1 medium red bell pepper chopped
1 medium onion chopped
4 cloves garlic, minced
1/2 tsp cumin (curry powder may be substituted)
1 (15 oz) can pureed pumpkin (2 cups fresh may be substituted)
1 (15 oz) can black beans, drained, no salt
1 (15 oz) can corn, no salt, drained (1 cup frozen or fresh may be substituted)
1 (14 oz) can diced tomatoes, no salt
2 cups reduced sodium chicken broth (vegetable broth may be substituted)
1/4 cup cilantro, finely chopped, divided
salt and pepper to taste
1/4 cup plain low-fat yogurt (optional)

Directions
In large saucepan, warm oil over medium heat.
Stir in peppers, onions, and garlic and saute about 6 minutes until peppers and onion soften.
Stir in cumin and continue to cook 1 to 2 minutes.
Pour in pumpkin, beans, corn, tomatoes and broth. Add 1 tsp cilantro and season with salt and pepper to taste.
Bring to boil; then reduce heat. Cover and simmer 25 minutes.
Garnish with cilantro and yogurt if desired.

Excellent Chocolate Chip Cookies

From the kitchen of Jamie Shephard

Cream together:
1 Cup butter
1/2 cup shortening
1 Cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla

Then add:
1 tsp baking soda
1 tsp salt
3 cups flour
chocolate chips

Roll into balls. Bake on foil covered cookie sheet at 375 for 7 to 9 minutes.

Protein Bites

Ingredients
1 Cup Peanut Butter
1/2 Cup Raw Honey
1 and 1/2 scoop protein powder
1 tsp vanilla extract
2 Cups Rolled Oats
1/2 Cups Chocolate Chips (optional)


Mix all the ingredients together in kitchen aid. Roll into little balls. Put in the fridge.

Cheeseburger Quesadillas

From the kitchen of Tasty Kitchen.

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 pound Ground Beef
• 2 Tablespoons Worcestershire Sauce
• ¼ cups Ketchup
• ¼ cups Real Bacon Bits (I use a full packet)
• Salt And Pepper, to taste
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 2 whole Large Flour Tortillas
• 2 cups Grated Sharp Cheddar Cheese
• Vegetable Or Canola Oil For Brushing
• Red Crushed Pepper Flakes For Sprinkling

Directions

In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon or spatula. Cook the beef and onions together for about 10 minutes or until the beef is thoroughly cooked.

Preheat your oven to 350 F.

Once the beef is cooked add the Worcestershire sauce, ketchup, bacon bits, salt and pepper, garlic powder and onion powder and stir until all is incorporated. Allow the mixture to simmer on low heat for 5-7 minutes.

On a large baking sheet, lay out the tortillas. Take half of the burger mixture and spread it evenly on one half of each tortilla. Top it with as much cheese as you like then flip the other half on top of the burger mixture. Brush the top with vegetable or canola oil and sprinkle with crushed red pepper flakes.

Bake for 10-15 minutes until the tortilla shell becomes nice and crisp and the cheese is bubbly. Remove it from the oven and place pan on a rack. Let quesadillas sit for about 5 minutes to cool down then use a really sharp knife or pizza cutter and cut into triangles. You should get 4 large pieces out of both of them.

Peanut Butter Cookies

From the kitchen of Grandma Sheila

Ingredients
1 cup unsalted butter
1 cup sugar
3/4 cup light brown sugar
3 cups flour
2 large eggs (room temperature)
1 cup peanut butter
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 cup (sugar for rolling)

350 degrees for 10 minutes

Pumpkin Cake

From the kitchen of Life Ambrosia.

Pumpkin Cake Ingredients:

• 1 1/2 cups granulated sugar
• 1 cup softened butter
• 3 eggs, room temperature
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 1/2 cups pumpkin puree

(I halved the cake recipe, but added almost a full can of pumpkin)

Cream Cheese Frosting Ingredients

• 1/2 cup softened butter
• 4 ounces softened cream cheese 
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• (I just frosted the half cake)

Chocolate Ganache Ingredients

• 1 cup heavy cream 
• 10 ounces semi sweet chocolate chips
• (I didn't add the ganache)

Instructions:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, being sure to scrape down the edges after adding each egg. Beat in the vanilla. 
3. In another bowl, combine flour, baking soda, baking powder, salt and pumpkin spice. Slowly beat the dry ingredients into the wet ingredients. Once mixed, turn the mixer off and gently fold in the pumpkin puree. 
4. Scoop batter equally into the cake pans and level with a knife. Bake in preheated oven for 35 - 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for several minutes. Gently remove the cake from the pans and place on a cooling rack. 
5. Make the cream cheese frosting filling by creaming together the butter and cream cheese. Beat in the vanilla. Beat in the powered sugar and mix until a stiff but spreadable mixture forms. 
6. Place one of the cakes bottom side up on a cake stand. Spread the cream cheese frosting over the top. Place the other cake, top side up, on top of the frosting. 
7. Make the ganache right before you are ready to use it, by heating the heavy cream in a saucepan just until simmering. Place the chocolate chips in a bowl you can easily pour from (I used my 4 cup measuring cup). Pour the hot cream over the top. Make sure all of the chocolate is submerged in the cream. Let stand for two minutes. 
8. Gently whisk the chocolate and cream together until the chocolate has melted and the mixture has a glossy look to it. 
9. Carefully, and working from the center outward, pour the chocolate ganache over the cake. The ganache will be thick, you can use a knife to spread it around. Do this quickly before the ganache hardens. Note: Some of the ganache may pool on the serving platter. You can remove it with a spoon and then wipe the platter with a paper towel. Or leave it :) 
10. After ganache hardens, about 15 minutes you can slice and serve the cake. 
11. Keep any leftovers in the refrigerator. Remove from the fridge about an hour before serving to allow the cake to come to room temperature.

Honey-Lime Sweet Potato, Black Bean and Corn Tacos

From the kitchen of Cooking Classy.

Ingredients
1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 - 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas
Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)

Directions

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Banana Pancakes

From the kitchen of blogilates

1 banana
2 eggs

Blend together and cook on a skillet

Emapanadas

From Better Homes and Gardens Recipe in September 2014 magazine

MASA

Ingredients
1 c milk
1 TBS unsalted butter
3/4 C shortening
1 Package active dry yeast
2 1/2 to 3 C all purpose flour
1 filling
(egg wash: in a small bowl whisk together 1 egg and 1 TBS water)

Directions
In a saucepan ring milk to simmering over medium heat. Remove from heat; add butter and shortening. Let stand 10 minutes until mixture is melted. Stir in yeast. Let stand 10 minutes or until foamy.
In a large bowl combine 2 1/2 C flour and 1/2 tsp salt; make a well in the center. Add wet ingredients to well. Using your hands or a wooden spoon, pull flour into wet ingredients until mixture forms a ball, adding flour as needed. Transfer to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place in buttered bowl; cover with a damp cloth. Let rise in a warm, draft free place until doubled, about 30 minutes.
Preheat oven to 425 degrees. Punch down dough. Roll into a long, think log; cut into 24 equal size portions. Shape into balls. (If dough is sticky chill 20 minutes.) On a lightly floured surface roll each ball into a 3 1/2 to 4 inch circle. Prick with fork. Brush edges with Egg Wash. Spoor 1 rounded TBS of desired filling onto center of each circle. Fold in half. Press edges closed; seal using fingers, then a fork. Transfer to parchment lined backing sheet. Repeat with remaining dough and filling.
Prick each empanada twice with a fork. Bake until they begin to color, about 15 minutes. Remove from oven. Brush with Egg Wash. Return to oven. Bake until golden brown, about 1-3 minutes more. Makes 24 servings.

FILLINGS

Roast Chicken Filling
In a medium saucepan combine 2 peeled and chopped medium russet potatoes (2 cups), 1 peeled and coarsely chopped apple (1 Cup), 1 clove garlic, 1/2 cup unsweetened coconut milk, and 1 1/2 tsp curry powder. Bring to boiling; reduce heat. Cover. Summer 12 to 15 minutes. Remove from heat; drain. Mash mixture. Fold in 1 1/2 tsp olive oil and 1 tsp ground nutmeg. Stir in 1 cup chopped cooked chicken, 1 1/2 tsp chopped cilantro, and 1 1/2 tsp grated parmesan. Season with salt and pepper.

Shrimp and Pork
In a large bowl combine 15 halved medium raw shrimp, 15 finely chopped or ground medium raw shrimp, 4 oz ground pork, 1 TBS soy sauce, 2 tsp finely chopped green onions, 1 tsp snipped fresh cilantro, 1 clove minced garlic, 1 tsp grated fresh ginger (about 1/4 inch), and 1/2 tsp toasted sesame oil. Stir together thoroughly.
Dipping sauce: Juice of 1 grapefruit, 2 cloves minced garlic, 1 TBS chopped green onions, 1 tsp grated ginger, 2 TBS soy sauce, 1 TBS rice vinegar and 1/2 tsp sugar

Pumpkin Cinnamon
In a saucepan combine one 15 oz can pumpkin, 2/3 C packed dark brown sugar, 1 1/2 tsp ground cinnamon and 1/2 tsp salt over medium-low heat. Cover. Cook, stirring occasionally, until filling is very thinvk, about 15 minutes. Transfer to a bowl. Cool to room temperature.