Nutella Hamantaschen

Serves: 25

Ingredients 

1. 2 3/4 cup of flour

2. 2 teaspoons of baking powder

3. 1 stick of margarine 

4. 1 cup of sugar

5. 2 eggs 

6. 1 teaspoon of vanilla 

7. 1/2 cup of Nutella 

Directions

1. Preheat oven to 375 degrees 

2. Place flour and baking powder in a bowl and mix 

3. In a separate bowl, place the margarine and sugar and beat preferably using an electric mixer 

4. Add in the eggs and vanilla to the margarine mixture. Slowly add in the flour and continue to mix. The dough will begin to look like a crumbly mixture. Once this happens, finish mixing using your hands to smoothen the dough

5. Roll out the dough until it is about 1/8th of an inch thick. Cover the dough in plastic wrap and leave it in the fridge for 24 hours

6. Remove the dough from fridge and using a cookie cutter (or the rim of a drinking glass), cut out round circles about 3 inches in diameter. In the center of each circle, place 1-1/2 teaspoon of Nuttella 

7. Pinch the corners of each circle in order to create a triangular shape, leaving the middle exposed 

8. Bake for about 25 minutes or until slightly browned. Let cool before serving! 

Pomegranate Quinoa Salad

Serving: 5-6

Ingredients

1. 3 cups of cooked quinoa

2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

Directions
1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.  

Jalapeño Kale Chips

Serving: 2

Ingredients

1. 16 oz bag of kale 

2. 1/4 cup of olive oil

3. 1 small jalapeño finely chopped.

4. 1 tablespoon of balsamic vinegar

5. sesame seeds

6. salt to taste

Directions

1. Pre heat oven to 300 degrees.

2. Remove stems from kale and rinse.

3. Dry thoroughly and place in a large bowl.

*Note: If not completely dry, kale chips will turn soggy.

4. Rip kale into bite size pieces.

5. In a small bowl, add olive oil, balsamic vinegar and finely chopped jalapeño.  Mix well.

6. Pour olive oil dressing over kale and toss.

7.  Lay kale on a baking sheet.  Make sure that all pieces do not overlap.   (You will need additional baking sheets, or will need to do this process more than once).  

8.  Place in the oven for 15 minutes or when kale becomes brown.

9.  Sprinkle some sesame seeds and salt over kale and place in the oven for an additional 3 minutes.

9.  Remove chips from oven, and let cool off for 25-30 minutes before eating.  They will become crispier once cooled.   

    

  

Sautéed Mushrooms

Serving: 4

Ingredients

1. 1 stick margarine (8 tablespoons)

2. 3 8 oz. packages of sliced mushrooms 

3. 2 teaspoons of garlic powder

4. Pinch of salt

5. 4 tablespoons of sugar 

6. 2 1/2 cups of white wine 

Directions

1. On medium heat, melt the margarine in a pan 

2. Once the margarine has melted, add in the mushrooms to the pan with the garlic, salt, and sugar and let it sauté for about 5 minutes

3. Add in the white wine and let it simmer for about 20 minutes or so until all the white wine has reduced

4. Enjoy warm! 

Cookie Mint Pie

Serving: 8

Ingredients 

For cookie crust 

1. 35 Oreo cookies

2. 5 tablespoons of margarine 

Fudge layer

3. 1 3/4 of chocolate chips (1 bag)

4. 1 (14 oz) can of condensed milk 

Mint filling

5. 1 package of cream cheese

6. 20 thin mint cookies

7. 1 package of cool whip 

Directions 

1. Place the Oreo cookies in a food processor until crumb like. Mix with margarine until well blended. Set the crust in a pan and place in refrigerator until the fudge layer is completed.

2. In a small saucepan, on low heat, place the chocolate chips with the condensed milk, stirring occasionally. Once melted, spread the layer of melted chocolate over the cookie crust and place in fridge for about ten minutes, or until the filling is completed. 

3. For the filling, first place the thin mint cookies in a food processor until crumb like and set aside. Mix in the cream cheese with the mint cookie crumbs to the mix. Fold in the cool whip. Place the filling layer on top of the fudge and put in fridge for about 2 1/2 hours and serve! Enjoy! 

Sweet Potato Soup

Serving: 4-5

Ingredients

1. 3 large sweet potatoes

2. 5 cups of vegetable broth

3. 1 teaspoon of nutmeg 

4. 1 1/2 cups of chopped walnuts

5. 1 teaspoon of cinnamon sugar

6. 1 teaspoon of salt

7. basil to taste

Directions

1. Chop sweet potatoes into bite size cubes

2. Place the sweet potatoes and vegetable broth in a large pot.  Mare sure the broth covers the sweet potatoes.

3. On a medium-high heat, mix the sweet potatoes and vegetable broth until potatoes begin to soften.  

4. Once softened, drain sweet potatoes from the broth and place in a mixing bowl.  Do not throw out vegetable broth as that will be used later for the soup.

5. Puree the sweet potatoes until they become a smooth texture. 

Walnuts: 

6. Preheat the oven to 350 degrees.

7. Spray cooking oil on a baking sheet and place chopped walnuts.  

8. Place in the oven for 8-10 minutes, or until toasted.  

Back to soup...

9. Add sweet potatoes back into the pot of vegetable broth, and place on a medium-low heat.  

10. Add nutmeg, cinnamon sugar and salt.  Mix well.  

11. Once heated, add basil to taste. 

12. Pour sweet potato soup into a serving bowl and top off with some toasted walnuts.   

SUPER BOWL

The ultimate Super Bowl menu...

Rounding up some of our favorite recipes to give you the perfect combo for you Super Bowl party:
Crispy Chicken Wings
Pastrami Beef Sliders
Pita Chips
Caramel Covered Popcorn