Wacky Cake (egg-free!)

Wacky Cake
Preheat oven to 350 degrees.
Sift into bowl:
2 C sugar
3 C flour
1/2 C cocoa powder
1 tsp salt
1 tsp baking soda

add:
2/3 C oil
2 tsp vanilla
2 TBSP cider vinegar
2 C water

Mix well. Pour into greased pan. Sprinkle to with chocolate chips. Bake for 30 minutes.

Courtesy of Paula

Lisha's Ham Soup

Ham Soup
1/4 cup butter
1/4 cup flour
1/2 small onion, diced
3 cups milk
1 cup chicken stock
2 cups ham cut into small cubes
2 cups corn ( I like frozen the best)
4 oz. cream cheese, cut in small pieces to melt quicker

Melt butter and saute onions. Don't let butter brown. Add flour and whisk quickly together. Add a little milk and mix quickly to prevent lumps. Add rest of milk and whisk together. Add chicken stock. Let heat through for a few minutes, not to boiling. Add ham and corn. Let cook until corn is hot. Add cream cheese and stir until creamy. When it is just starting to boil turn the heat way down. If it boils, stir quickly to prevent from scorching milk on bottom of pan.

Thanks Lisha!

Stacie's Cream Pie

Stacie's Cream Pie (via 100percentcottam)


5 tbsp. cornstarch
1 1/4 cup sugar
1/4 tsp. salt
Mix

Add
2 1/2 c. milk (whole, preferrably)
3/4 c. half & half
Whisk very well with dry ingredients.
Microwave in 5 minute intervals, stirring every 5 minutes, until mixture thickens - 10 to 15 minutes.

Meanwhile
Beat 2 eggs

When mixture is thickened, add small amounts of hot mixture to eggs and stir, repeating until the eggs are up to temperature - then add eggs to mixture.

Microwave for 5-6 minutes, stirring every 2 minutes until thick.

Stir in
2 tbsp. butter
1 tsp. vanilla
and ONE of the following:
2/3 c. chocolate chips (I used 1/3 milk, 1/3 semi) for Chocolate Cream Pie
or
1 1/2 c. coconut for Coconut Cream Pie
or
1 1/2 c. sliced bananas for Banana Cream Pie

Pour into a graham cracker crust and let cool. Top with whipped cream before serving.

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Adapted from Kath Eats via Simple Mom

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might've been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make "icing" by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Serves 4.

INGREDIENTS

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)


DIRECTIONS

1) Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2) Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3) Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4) Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

5) Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

6)For serving, top tostadas with corn relish, and, if desired, sour cream.

From the ever-lovely MarthaSteart.com

Fortune Cookie

Py Kim's Fortune Cookie Recipe

INGREDIENTS

3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about two minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into two-inch circles on the prepared baking sheets. Leave room between for spreading.
3. Bake for five to seven minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Remember to bake them long enough so they are golden around the edges, or they will be under-baked and remain soft, spongy and pancake-like. And no one wants the cookies o' love to fall flat! Happy baking!

From tyrashow.com