Spinach turnovers

Ingredients

1 package of frozen spinach, thawed and drained well

2 tablespoons pine nuts

1 cup  finely chopped onion

1 container of refrigerated biscuits * you can purchase accidentally vegan

Salt and pepper to taste

Oven is needed to 400 degrees for this recipe.

Directions

First, in a small pan and a lil oil, toast pine nuts and onion for 5 min or until nuts are slightly browning. Fold the onion nut mix  with the spinach. Separate the biscuit dough and place one biscuit between two pieces of wax paper. Using a rolling pin, roll the biscuit to a diameter of 4 to 5 inches. Carefully remove the top wax paper from the dough. Add a heaping tablespoon of spinach slightly un centered on the dough. Fold the dough over the spinach and pinch the edges shut with a fork. Place the shut turnover on an ungreased cookie sheet. Repeat until you are out of biscuit dough. Place the cookie sheet in the oven and cook 8 to 10 min. 

These turnovers can be eaten ASAP or room temp or cold. Enjoy.

Easy no hassle snack pb banana chard wrap

Three simple ingredients:

One leaf of chard

One medium banana

One tablespoon of natural organic peanut butter

Directions:

Lay out the chard and cut off the stalk. Trim the vein to your preference. Mine was 1/4 in think.

Place the banana in the middle of the leaf, with the banana parallel to the large vein.

Smooth the peanut butter up and down the banana until covered.

Wrap up the banana with the chard like you would a burrito.

Voila your wrap is done and you can chow down.

Homemade Chimichangas

I wanted to do a little something different from my usual Italian, french, and Asian food for Goe and I to enjoy. So I came across a basic chimi recipe and I added fresh tomatoes and used jalapeno cheddar cream cheese instead of plain. I cooked the chicken with Mrs dash fiesta lime seasoning in the oven at 350 until completely cooked. Okay now that you know that this is a tweaked recipe know that you can change it to your tastes! Here is how I love it.
Ingredients
1 package of eight wheat tortillas
1 package of eight oz cream cheese (hvyee cheddar jalapeno)
2 cups of mild cheddar cheese shredded
1 skinned and chopped tomato
1 pound of cooked chicken shredded (explained above)
1 1/2 teaspoons of taco seasoning
For toppings you can use....
Shredded cheese
Sour cream
Salsa
Directions
1. Using a spatula, mix the cream cheese,  tomato, taco seasoning, and Cheddar cheese until blended.
2. Fold in the chicken
3. Separate the chicken mixture to each tortilla and fold it up on all four sides into a square
4. Place them seams side down on a greased cookie sheet and spray the tops of the chimichangas with Pam too
5. Bake in the oven at 350 for 15 min then flip them over and bake for another 15 min
6. Top with toppings and enjoy!!!

Oreo Instant pudding with soymilk

This is a recipe that isn't a recipe but a rewrite to the instructions to make it with soymilk. If you try to use soy milk as it says for just milk then you end up with something that will not set and it is rather gross. I wanted pudding because I had all 4 wisdom teeth removed and milk isn't my friend all the time.

I used:

1 ¾ cup vanilla soymilk

1 box oreo cookies n creme jello pudding

What I did:

Cook the soymilk to rapid boil.

Take off heat and whisk the packet of pudding till combined

Pour into 4 separate cups/dishes and cool until sets

top with whipped cream and serve!!!

Chocolate Cupcake

This can replace any chocolate cake mix recipe!

Ingredients:
1/2 cup cocoa powder
1 cup hot water
1 stick of butter (1/2 cup)
1 1/4 cups sugar
2 eggs
1 1/3 cake flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
splash of vanilla

Directions:
1. Preheat oven at 350 F. Line cupcake pan.
2. Cream the butter and sugar in one bowl
3. Mix water and cocoa powder in a small bowl
4. Mix flour, baking soda, baking powder, and salt in another bowl.
5. Add eggs one at a time to the creamed butter
6. Add flour mixture and cocoa mixture alternating additions.
7. Pour into lined cupcake pans and bake for 15 to 20 minutes.
8. Allow to cool before frosting...

Dark Chocolate Steel-Cut Oatmeal Cookies

I realized that I had left over Steel-Cut Oats that are expiring in a couple of months. I decided to make these little devils... dark chocolate steel-cut oatmeal cookies.

Ingredients:

1 1/2 cup flour
1/2 cup cocoa powder
1 tsp baking soda
splash of half and half
1 egg
1/2 tsp salt
2 sticks of butter, room temperature
1 cup sugar
1 tsp vanilla
1/2 cup steel cut oats
1/4 cup dark chocolate chips (minis if you can find them)

Directions

1. Preheat oven to 350 F  and grease a baking sheet.
2. Mix flour, cocoa, baking soda, and salt
3. In a stand mixer, cream the butter, sugar and vanilla until its stiff
4. Add half and half and eggs and mix
5. Add the cocoa mixture
6. Because of the mixtures ending stiffness, stir in the oats and chocolate chips in with a spatula.
7. Spoon mixture in 1 tbsp increments on the baking sheet 2 in apart.
8. Bake for 10 min
9. Let cool completely and enjoy!

Turtle Cupcakes

This recipe is inspired by Demet's caramel turtles, my mom's favorite candies. I took some short cuts with this one but it tasted great! Makes: 18 cupcakes!

Ingredients:

9 Werther's chewy caramels chopped into 1/4 in pieces
1 dark chocolate candy bar (hersheys) chopped finely
1/4 cup chopped pecans
1 box of Pillsbury Moist Supreme Dark Chocolate
1 cup water
1/3 cup sour cream
3 eggs
premade caramel frosting or make your own...
extra pecans for toppings

Directions:

1. Combine all dry ingredients
2. Slowly add the wet ingredients with eggs being last
3. Once combined totally, fill lined cupcake pan
4. Bake at 350* for 19-23 min.
5. allow them to cool
6. frost and top with pecans!