Almond Butter Buckeyes from Heidi

• 1 16 oz. jar of redmond’s Peanut Free Almond butter
• 2 sticks of butter or margarine
• 1 1/2 c. powdered sugar (add more as needed)
• 1 12 oz. bag semi-sweet chocolate chips
• 1 oz. parafin wax (add more as needed)

Mix first three ingredients together with your hands.  roll into balls.  Put on tray and refrigerate overnight.  Heat chocolate and wax in double boiler.  Dip balls into chocolate.  They are also good without the chocolate.  Eat and enjoy!

Oreo Truffles from Emily and Darla

 

1 box original oreos (not double stuff)

1 -8 oz pack of Tofutti cream soy cheese

Enjoy Life choco chips -melted

sprinkles or powdered sugar

 

crush oreos in food processor

in mixer, blend in softened Tofutti

form into balls

refrigerate for 1 hour

melt choco chips and stick toothpick in each ball and dip in choco and then into sprinkles.

or instead of dipping in choco, just roll in powdered sugar

refrigerate on wax paper covered cookie sheet

 

 

2 Step Picante Chix from Kim

 

Step 1:  Mix together

• 1 ½ c. picante sauce
• 3 Tbsp. Packed brown sugar
• 1 Tbsp. Honey or Dijon mustard

Pour this sauce over 4-6 boneless, skinless chicken breasts/tenders in a 2 qt. Baking dish

 

Step 2:  Bake 400° for 20 minutes until chicken is done.  Serve with rice.

 

 

 

NO Cheese, Cheesy Rue from Ralph and Dianna

 

1. ¼ c. Fleshman’s unsalted margarine stick (no milk)
2. ¼ c. flour

 

cook on med heat in skillet until mixed into a paste, then add

 

1. soy milk (about 2 cups)
2. ¼ c. Tofutti sour cream
3. 2 slices white tofutti cheese
4. 5 slices orange Tofutti cheese
5. food coloring to make orange
6. 1-2 tsp salt

 

Add to any casserole recipe instead of cream of mushroom soup or cheesy mixture.  Adjust to taste, making thinner or thicker with milk and cheese slices.

 

 

 

Muffins from Michelle

 

1 ¾ c. flour

½ c. brown sugar

½ c. white sugar

4 tsp. Baking powder

1 ½ tsp. salt

1 c. soy milk

1/3 c. margarine (dairy free)

3 tsp. Vanilla

 

Preheat over to 400°.  Line baking tin with baking cups.  Combine dry ingredients.  In large bowl, beat soymilk, margarine and vanilla for 2 minutes.  Add dry muffin mixture to the bowl with wet ingredients and stir until mix is well moistened (mix will be lumpy).  Stir in chocolate chips or berries if you like.  Fill muffin cups 2/3 full and bake for 15 min.  Makes 12 small or 6 large muffins.