Stuffed Veggie Pizza Potatoes

We enjoyed making this recipe for She Scribes. 

To get the recipe for this delicious side dish, click here.

Fried Chocolate Vanilla Cookies

Serving: 11

Ingredients:

1. 2 cups of flour

2. 3 tablespoons of sugar 

3. 3 1/2 teaspoons of baking powder 

4. 2 eggs

5. 11/2 cup milk 

6. 1 tablespoon of vegetable oil, and additional vegetable oil for frying

7. 22 Chocolate Vanilla Cookies (chocolate cookies with vanilla cream in the middle)

Directions:

1. In a bowl, add the flour, sugar, and baking powder together and mix well

2. Add in the eggs, milk, and vegetable oil to the dry ingredients and mix until both dry and wet ingredients are well combined

3. Using a frying pan, place about an inch or two of vegetable oil and turn to medium heat 

4. Dunk the cookie into the batter and place into the frying pan until both sides are golden brown

5. Remove and let cool on a paper towel. Enjoy while its still warm!

Mozzarella Stuffed Tomatoes

We created this recipe for the website She Scribes.  

Click here for the recipe!

Chocolate Covered Apples

HAPPY ROSH HASHANA!

Serving: 6

Ingredients:

1. 6 lollipop sticks 

2. 6 Granny Smith Apples 

3. 1 1/2 cups of crushed up roasted peanuts 

4. 1 1/2 tablespoons of margarine

5. 14 oz. of bittersweet chocolate 

Directions:

1. Wash the apples and make sure the apples are completely dry (or else the chocolate will not stick)

2. Place the sticks on top of the apples to hold and to make easier to dip

3. Line a baking sheet with wax paper to place the apples on after being dipped in chocolate. Place peanuts in a bowl and set aside

4. Over a double boiler, place the margarine and chocolate and continue to stir until a creamy smooth texture 

5. Holding by the stick, dip each apple in the chocolate and immediately after roll the bottom half of the apple in the peanut bowl and place on wax paper

6. Continue step number 5 with each individual apple

7. Place in fridge for about an hour before serving. Enjoy! 

Chocolate Bar Pie

Serving: 6

Ingredients

1. 6 mini graham cracker pie crusts 

2. 2 tablespoons of margarine

3. 2 8 oz. containers of Cool Whip

4. 2 Hershey's Milk Chocolate with Almonds bar  

5. 8 mini Take 5 bars 

Directions

1. Put aside the 6 mini pie crusts 

2. Over a double saucepan, on medium-low heat, place a tablespoon of margarine and allow to melt. Once melted, place one of the Hershey's Chocolate bar in with the margarine and continue to stir until both are well combined and melted

3. Place about two tablespoons of the melted chocolate on the bottom of each pie crust. 

4. Place the mini pie crusts in the fridge to cool

5. Place the cool whip in a bowl and set aside

6. Meanwhile, place a tablespoon of margarine over a double saucepan on medium-low heat. Once melted, add in the second Hershey bar and the Take 5 bars until the chocolate is creamy. 

7. Continue to stir for about a minute off the burner and pour the creamy chocolate in the bowl with the cool whip

8. Fold the smooth chocolate in with the cool whip 

9. Evenly divide the cool whip mixture between the 6 mini pie crusts

10. Place in fridge for about 30 minutes. Enjoy! 

Stuffed Tomato

Serving: 6

Ingredients

1. 4 cups of cooked red Quinoa 

2. 8 large tomatoes

3. 2 chicken thighs

4. 1/2 cup of sweet barbecue sauce

5. 2 cups of spinach leaves

6. 1/4 tablespoon of breadcrumbs

Directions

1. Pre heat oven to 350 degrees.

2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.

3. Bake chicken for 30 minutes.

4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  

5. Chop chicken into 1/4th inch or bite size pieces and set aside.

6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes

7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.

8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.

9. Add the filling into the tomatoes.

10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 

11. Take a baking tray and spray with cooking oil.  

12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.   

Sautéed Mushroom Parmesan

Serving: 3

Ingredients

1. 2 tablespoons of olive oil

2. 1 teaspoon of paprika

3. 2 1/2 cups of chopped mushrooms

4. 1/4 cup of corn

5. 1/4-1/3 cup of grated fresh parmesan cheese

6. 1 cup of chopped onions

7. salt to taste

Directions

1. Take a large frying pan.  Coat the bottom with olive oil.

2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.

3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.