Tuesday, April 18, 2017

Jellyfish Cupcakes

Cake: http://veggieaimee.blogspot.com/2013/04/aimees-whole-wheat-vanilla-cake.html?m=0

Frosting: http://veggieaimee.blogspot.com/2017/04/vanilla-buttercream-frosting.html
(tint with blue food coloring to simulate water)

Meringue cookie for head, shoestring licorice for legs

Thursday, April 13, 2017

Vanilla Buttercream Frosting

Makes enough for 2 dozen cupcakes at least

2 sticks butter, softened
4 cups powdered sugar
1/3 cup milk
3 tsp vanilla

Beat butter with mixer until smooth. Add in sugar & vanilla; slowly mix in milk until desired consistency (add more if needed).

Slow Cooker Mexican Quinoa

Source: www.chelseasmessyapron.com
Makes 6-8 servings
To tone down the spiciness, substitute water or broth for some of the enchilada sauce.


  • 1 and 1/2 pounds butternut squash ~4 cups
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans drained and rinsed
  • 1 cup uncooked quinoa rinsed
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 small jalapeno optional
  • 2 cans (19 ounces each) mild red enchilada sauce
  • 1 cup vegetable broth
  • 2-3 TB taco seasoning
  • Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro


  1. Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots don't always cook as quickly or the same temperature throughout the whole crockpot.
  2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
  3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
  4. Give everything a really good stir, cover and cook on high for 3 hours or until the quinoa is cooked and the butternut squash is tender.
  5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
  6. Season with any additional spices and/or salt and pepper if desired.
  7. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

Tuesday, April 11, 2017

9 Spice Mix

Source: Oh She Glows Every Day

Makes enough to fill a salt shaker

1 TB paprika
1 TB garlic powder
1 TB dried minced onion
2 1/4 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp dried oregano
3/4 tsp ground turmeric
3/4 tsp ground thyme
3/4 tsp smoked paprika

Sunday, April 2, 2017

Barley & Lentil Salad

Source: Prevention
Makes 4 servings

1 cup quick cooking barley
1 can (15 oz) lentils, drained & rinsed
1 pint halved grape tomatoes
1/3 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup lemon juice
2 TB olive oil
1/4 tsp allspice
1/4 tsp pepper
1/2 tsp salt

1. Place barley in 2 1/2 cups water in saucepan; bring to boil, reduce heat, cover & cook about 20 minutes or until water has been absorbed. Let cool.
2. In large bowl, combine remaining ingredients. Stir in barley and serve.

Pasta Shells with Egg, Beet & Arugula Salad

Source: Vegetarian Times

16 jumbo pasta shells
1 large golden beet
3 TB mayo
2 TB white wine vinegar
1/4 tsp dry mustard powder
6 hard-boiled eggs, finely chopped
1 TB olive oil
1 1/2 cups baby arugula, coarsely chopped

1. Cook shells according to package directions (I cook the whole box and save leftovers to serve with pasta sauce).
2. Peel beet and finely dice (you will need about 3/4 cup). Steam until just tender, about 15 minutes.
3. In large bowl, whisk together mayo, 1 TB vinegar, & mustard powder. Fold in eggs & cooked beet.
4. Whisk remaining 1 TB vinegar & oil in separate bowl. Add arugula & toss until slightly wilted. Fold into egg salad.
5. Spoon egg salad into shells & serve.

Saturday, April 1, 2017

Cherry Gingerbread Muffins

Source: Cooking Light
Makes 12 muffins

1 1/2 cups whole wheat flour
1/4 cup wheat bran or wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
3 TB butter
1 cup plain yogurt
1/2 cup packed brown sugar
1 tsp vanilla
1 ripe banana, mashed
1 large egg, beaten
1/4 cup water
1/3 cup molasses
5 oz. dried cherries

1. Preheat oven to 375. In medium bowl combine flour, wheat bran, baking powder, baking soda, salt, cinnamon, ginger, & allspice.
2. In small saucepan, melt butter until browned & fragrant, swirling frequently. Transfer to large bowl and stir in yogurt, brown sugar, vanilla, banana, egg, water, & molasses. Stir in dry ingredients. Fold in cherries.
3. Divide batter evenly among 12 muffin cups. Bake for 18 minutes or until cooked through.