Chocolate Fudge Crackle Cookies
Derived from: Divine Baking

Ingredients:
1 1/2 C. Semi Sweet Chocolate Chips (about 9 oz.), divided 
3 Egg Whites, room temperature 
2 1/2 C. Powdered Sugar, divided
1/2 C. Cocoa Powder 
1 T. Cornstarch 
1/4 t. Salt

Directions:
1. Preheat oven to 350°F.
2. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Set aside.
3. Melt 1 C. chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks.
5. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
5.  On low speed, beat dry ingredients into meringue and lukewarm chocolate (dough will become very stiff). Stir in remaining 1/2 cup chocolate chips.
6. Place remaining 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Dough will be sticky.
7. Place on insulated  cookie sheet. Repeat with remaining dough, spacing 2 inches apart.
8. Bake until puffed and tops crack, about 10 minutes. Transfer to rack; cool.

Tips: Best when eaten warm! Enjoy.

 

1lb lean ground beef
1 tbs olive oil
1 onion (diced)
1 chipotle pepper (diced)
1 bell pepper (diced)
4 carrots (diced)
2 garlic cloves (crushed)
1/4 tsp cayenne pepper
1 tsp salt
1 tsp cajun seasoning
1 tsp cumin
1 cup wine
1 tbsp worcestershire sauce
1 tbsp tabasco sauce
1/4 cup sour cream
4 cups rice (cooked)

1. Pour olive oil in large dutch oven or iron pot
2. Brown meat in pan along with diced onion, green pepper, chipotle pepper, carrot and garlic.
3. Drain fat and season with cajun seasoning, cumin, cayenne pepper and salt.
4. Add wine and simmer for about 20- 30 minutes until wine has cooked down
5. Add Worcestershire sauce, Tabasco sauce and sour cream.
6. Simmer for 15 minutes.
7. Add cooked rice, stir gently, until all rice is moistened.

 

Peanut Butter Toffee Chocolate Chip Cookies
Derived from All Recipes

Ingredients:
1/2 C. Butter, softened
1/2 C. Brown Sugar
1/2 C. White Sugar
3/4 C. Peanut Butter
1 Egg
2 t. Vanilla Extract
1/4 t. Almond Extract
3/4 C. Flour
1/4 C. Whole Wheat Flour
1 t. Baking Soda
1/2 t. Sea Salt
1 C. Rolled Oats
1/2 C. Heath Toffee Bits
1 C. Milk Chocolate Chips

Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl cream together the butter, sugars and peanut butter until smooth.
3. Beat in the egg, vanilla and almond extract.
4. Combine the flours, baking soda and salt; stir into the peanut butter mixture.
5. Mix in the oats, toffee bits and chocolate chips.
6. Drop by rounded spoonfuls onto ungreased cookie sheet.
7. Bake for 11 minutes or until edges are golden. Cool on a wire rack.

Very good crispy cookie! 

Spicy Chipotle Mozzarella Burgers
Derived From: All recipes

Ingredients
1 lb. Ground Beef, organic
1/2 C. Onion, finely chopped 
2 T. Fresh Cilantro, chopped 
2 Chipotle Chiles in Adobo Sauce, finely chopped
1 t. Garlic Powder
1 t. Onion Powder
1 t. Seasoned Salt
1/4 t. Black Pepper
4+ T. Mozzarella Cheese, grated

Directions
1. Preheat an outdoor grill for medium-high heat.
2. Place the ground beef, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. 
3. Form into 8 patties. Place a heaping tablespoon of Mozzarella on four of the patties and place the other 4 patties on top and seal sides.
4. Cook the hamburgers on the preheated grill until desired preference.
5. Dress with your favorite things and enjoy!

Vegetarian Chili
Derived from All Recipes!  

Ingredients: 
1 T. Coconut Oil
2 Onions, chopped
3 Bay Leaves
2 t. Cumin, ground
1 t. Oregano, dried 
1 t. Seaoning Salt
3 Stalks Celery, chopped
2 Green Bell Peppers, chopped
2 Serrano Peppers, chopped 
1 Jalapeno Pepper, de-seeded & chopped
3 Cloves Garlic, chopped
2 (4 oz.) Cans Chopped Green Chile Peppers
2 (12 oz.) Packages Vegetarian Burger, crumbled
3 (28 oz.) Cans Crushed tomatoes
1/4 C. Chili Powder
1 T. Black Pepper, ground
1 (15 oz.) Can Kidney Beans, rinsed & drained
1 (15 oz.) Can Garbanzo Beans, rinsed & drained
1 (15 oz.) Can Black Beans, rinsed & drained
1 (15 oz.) Can Whole Kernel Corn, drained

Directions:
1. Heat the coconut oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, serranos, jalapenos, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Stir the tomatoes into the pot. Season chili powder and pepper. Stir in the kidney beans, garbanzo beans and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. enjoy!
3. Serve with cheese and sour cream if desired. Enjoy! 

 

 

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Black Bean Veggie Burgers with Chipotle Mayo & Carrot Fries
Derived from All Recipes & Me!

Patties
2 (16 oz.)  Black Beans, drained and rinsed
1 Red Bell Pepper, thickly sliced
1 Onion, thickly sliced
6 Garlic Cloves, peeled
1 egg
1 T. Cumin
1 t. Chipotle Chili Powder
1/2 t. Sea Salt
1 t. Hot Sauce, (like tobasco)
1 C. Seasoned Bread Crumbs, or Rolled Oats

Chipotle Mayo
1/4 C. Mayo
2 T. Miracle Whip
1 T. Ranch Dressing
1 Chipotle in Adobo Sauce
1 t. of Adobo Sauce
1/8 t. Salt
Splash of Vinegar (to helping mixing in food processor)
Prepare in a food processor until well combined.

Carrot Fries
2 lb. Carrots, peeled and sliced into 3” sticks
1 T. Olive Oil
1/2 t. Sea Salt
Sprinkle of sugar & pepper, to taste
Bake at 400 degrees in a preheated oven for 15-30 minutes until carrots are soft.

Directions
1. If grilling, preheat the outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
2. In a food processor, finely chop bell pepper, onion and garlic. Drain very well pressing out all water and juices. This will help the patties to not fall apart.
3. Add the beans to the food processor.
4. In a small bowl, whisk together egg, spices and hot sauce then add to food processor.
5. Pulse until well combined. Pour into a bowl and add bread crumbs.
6. Divide into 8 patties. Freeze some if desired.
7. If grilling, place on foil and grill about 8 minutes per side. If baking, bake about 10 minutes on each side.
8. Dress with chipotle mayo and your favorite fixings and serve with carrot fries. Enjoy!

Notes: These were amazing with great flavor!! I let my tomato slices marinate in Basalmic vinegar..yum! 

Chocolate & Coffee Coconut Milk  Ice Cream with Irish Cream
Derived from Foodbuzz!

Ice Cream
4 C. Coconut Milk
1/2 C. Coffee Beans, ground
1 C. Heavy Cream
3 T. Agave Nectar, (use more if you like it sweeter)
1/2 C. Cocoa Powder, sifted
1/4 t. Salt
6 T. Carolina’s Irish Cream

Directions
1. Heat coconut milk in medium saucepan over medium heat, and bring to a simmer.  Add coffee and stir - remove from heat and let steep 30 minutes.
2. Strain mixture into a bowl, and discard coffee grounds.  
3. Add heavy cream, agave, cocoa powder and salt to the coconut coffee- whisk until smooth. 
4. Pour mixture into the frozen container of an ice cream maker.  
5. Freeze according to manufacturer's instructions, adding Irish Cream the last two minutes.
6. Either serve directly from container (will be soft) or allow to ripen in freezer in a freezer-safe container. 

Notes: For a non-dairy ice cream you can replace the 1 C. heavy cream with another cup of coconut milk. This ice cream gets very hard in the freezer, so it’s best to leave the container out for 30 minutes before serving. Very good! 

 

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