Cool_Name

• 6 cups broccoli, chopped
• 10 strips bacon, fried crisp & crumbled
• 1 cup toasted shelled sunflower seeds
• 2 cups red grapes, halved
• 1 red onion, diced
• 1 c. mayonnaise
• 1/3 c. sugar
• 2 tbsp. apple cider vinegar

1. Mix mayonnaise, sugar and vinegar for dressing.
2. Combine broccoli, sunflower seeds, grapes and red onion.
3. Toss with the dressing and refrigerate.
4. Add bacon just before serving.

• Vegetable Oil
• Cooked and Chilled Rice (prepared beforehand)
• Fresh Garlic
• Fresh Ginger
• Mixed Frozen Vegetables
• Cashews
• 2 Eggs (beaten)
• Oyster Sauce
• Soy Sauce
• Green Onion
• Salt & Pepper

1. Heat a large wok or skillet over medium-high heat. Add one tablespoon of vegetable oil.
2. Add the minced garlic and ginger, saute for about 30 seconds.
3. Add the cooked rice and stir fry for about 1 - 2 minutes.
4. Push rice to the sides of the skillet or wok. Add another tablespoon oil if need, then add the frozen vegetables and stir fry for a moment until they start to warm through. Mix the vegetables together with the rice and continue to stir fry for 2-3 minutes.
5. Add the sauce to the rice mixture. Coat the rice well with the sauce.
6. Push the rice and vegetable mixture to the side again and add the cashews to the middle of the pan. Stir fry for another minute or two while the cashews toast slightly.
7. Push everything to the side one more time and add the beaten eggs to the middle of the pan. Scramble the egg.
8. Mix everything together. Taste and adjust the seasoning with salt and pepper if desired. ​9. Remove the pan from the heat and garnish with sliced green onions.

• 1 can cream of mushroom soup
• 1/2 cup 2% milk
• 1 teaspoon soy sauce
• 4 cups fresh green beans, cut
• 1 1/3 cup fried onions

1. Boil a large pot of water. Cook the beans for 5 minutes and then drain.
2. Heat the oven to 350°F
3. Mix soup, milk, soy sauce, beans and 2/3 cup onions an oven safe casserole until all ingredients are combined. Season with salt & pepper.
4. Bake for 25 minutes or until bubbling.
5. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
6. Bake for another 5 minutes. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.

• 6 tablespoons butter, divided
• 8 ounces cremini mushrooms, cleaned and sliced
• 1 tsp Worcestershire sauce
• 1 cup yellow onion, diced
• 1 heaping cup chopped celery
• 1 heaping cup carrot, chopped
• 2 teaspoons minced garlic
• 1 tablespoon fresh thyme leaves
• 1 teaspoon rubbed sage
• 1 teaspoon smoked paprika
• 1 teaspoon fine ground sea salt, plus additional if needed
• ½ teaspoon freshly ground black pepper, plus additional if needed
• ⅓ cup all-purpose flour
• 1 cup uncooked long grain wild rice
• 6 cups vegetable broth
• 1 can full fat coconut milk
• 1 teaspoon fresh thyme leaves, for garnish

1. Add 2 tablespoons butter to a large pot and place over MEDIUM-HIGH heat.
2. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned, about 5 to 6 minutes.
3. Add Worcestershire and cook 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
4. Melt the remaining butter in the same pot over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
5. Reduce the heat to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the vegetable broth, stirring as you add it to ensure the mixture is smooth. 6. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
6. Add the full fat coconut milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed.
7. Garnish with additional thyme leaves and serve.

• 1 pound carrots, cut into 2-inch pieces
• ¼ cup packed brown sugar
• 2 tablespoons butter, diced
• 1 pinch salt
• 1 pinch ground black pepper

1. Place carrots in a pot of salted water; bring to a boil.
2. Reduce heat to a low boil and cook until tender but not mushy, 15 minutes.
3. Drain carrots and return carrots to the pot.
4. Cook pot of carrots on low. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.

• 2 cans black beans, rinsed and drained
• 2 cans pinto beans, rinsed and drained
• 2 cans white corn, rinsed and drained
• 1 (4 ounce) can chopped green chiles, undrained
• 1 red bell pepper - cored and finely chopped
• 1 green bell pepper - cored and finely chopped
• 1 small red onion, finely chopped
• 1 jalapeno chile pepper, finely chopped
• 1 bunch cilantro leaves, finely chopped Dressing
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1/2 cup white sugar
• 1/2 teaspoon garlic powder

1. Mix together all the ingredients except the dressing ingredients in a large bowl.
2. Mix up the dressing ingredients separately
3. Pour dressing over vegetable and bean mix, stir together
4. Chill for 20 minutes

• 2 cup light corn syrup
• 2 cup sugar
• 2 cup peanut butter
• 14 cups Special K cereal
• 1 cup chocolate chips
• 1 cup butterscotch chips

1. melt together corn syrup and sugar.
2. turn off heat and add peanut butter.
3. Pour over cereal and stir together
4. dump in lightly greased 9x13 in. pan, pressing into shape.
5. melt together chocolate & butterscotch chips in double boiler or bowl and pot.
6. Spread melted chocolate blend over bars and allow to cool.

5 pounds apples, cored & cut into 1-inch pieces 1 ½ cups white sugar ½ cup brown sugar 1 teaspoon salt 2 teaspoons ground cinnamon ⅛ teaspoon freshly grated nutmeg ½ teaspoon ground allspice ¼ cup apple cider vinegar 1 splash water

1. place all ingredients into a large slow cooker & mix well
2. Cover and cook on high until apples are starting to soften and release liquid, about 1 to 2 hours.
3. Reduce heat to low, cook uncovered until all the apple flesh is dissolved, about 5 to 6 hours. Stir occasionally.
4. Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours.
5. Pass apple butter through a strainer or food mill if desired.
6. Seal in a glass container and refrigerate until cool.

• 2 cups flour
• 1/2 – 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp each cinnamon & ginger
• 1/2 tsp each nutmeg & allspice
• pinch of clove & salt
• 1 – 2 teaspoons vanilla
• 1/3 cup almond milk (room temp)
• 1/3 cup applesauce
• 1 can (15 oz) pumpkin puree

1. Combine flour, baking powder, baking soda, spices and salt.
2. Separately, combine oil, sugar, milk and vanilla.
3. Add wet mixture & pumpkin puree to dry mixture
4. Mix well.
5. Pour batter into lightly greased loaf pan
6. Bake at 350 F for 55 – 60 min.
7. Cool for 5 - 10 min.
8. Remove from pan

• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup chocolate chips
• 2 tbsp milk of choice, plus more if needed
• 2 tbsp oil or melted vegan butter
• 1/4 tsp pure vanilla extract

1. Combine dry ingredients (flour, baking soda, salt)
2. Stir in wet ingredients (milk, vanilla extract, oil or butter, sugars)
3. Add more milk until you get a good cookie dough texture
4. Stir in chocolate chips
5. Refrigerate dough for 2 hours.
6. Form balls of dough and put them on a baking sheet
7. Bake at 325 F for 11 minutes
8. Leave on tray to cool and firm up for 10 minutes.

Stripped down from this website. https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/