Recipes

Ingredients 1¼ Cup graham cracker crumbs 2/3 Cup chocolate chips 1 Packed cup brown sugar 1 Stick of butter ½ Cup milk Salt 1 tbsp. Agave syrup (or honey) 1 tsp. Vanilla extract Preparation Crust: In a medium size microwave safe bowl melt ½ a stick of butter. Once melted combined with 1 ¼ cup of graham cracker crumbs. Once butter and graham cracker crumbs are mixed together put the...

I actually found this recipe as I was flipping through the August issue of Cosmo (cosmopolitan.com) This recipe was so easy to make and was so tasty! The recipe did not call for tomatoes, but I feel that with any recipe you try you should make it your own by adding more or less of this or that ingredient. Ingredients 2 tablespoons olive oil 1...

Serves 6 From My own creation (with a little help from my Sissy's recipe for chicken-n-dumplins) This was something that I had never tried before, but ended up tasting great and even looked beautiful! :) Ingredients 3 cups of chopped baby carrots and celery skinned potatoes chopped into quarter size pieces 3 cups of fresh sweet green peas (you can also go for the frozen ones,...

Ingredients Nonstick baking sheet 4 ounces Chocolate chips 1/2 stick unsalted butter 2 large eggs 1/2 all-purpose flour 2 tbs sugar 1 tbs Cocoa powder 1/2 water Vanilla ice cream * to make it a little healthier, use a non-dairy or yogurt ice cream, I used Stonyfield Organic Vanilla non-fat yogurt Chocolate Sauce 1/2 hot water 4 ounces of semisweet chocolate chips Preparation Preheat oven to 400. In a small bowl, mix the flour and cocoa...

Serves 8  From: Whole Living November 2011 This recipe calls for walnuts, but I did not use them, it's up to you. Ingredients 24oz brussels sprouts (about 8 cups) halved or quartered 24oz of grapes (about 4 cups) 2 Tbsp extra-virgin olive oil 4 Tbsp fresh thyme, coarse salt and freshly ground pepper 2 tsp balsamic vinegar Preparation Heat oven to 450F. On two rimmed baking sheets, toss brussel sprouts and...

Serves 8 From Whole Living November 2011 Ingredients 4 small acorn squash, halved and seeds removed 4 tablespoons extra-virgin olive oil kosher salt and freshly ground black pepper 1 cup quinoa, rinsed 1/2 cup chopped fresh Italian parsley 1/2 cup feta, crumbled 1/2 cup roasted, salted, pistachios, chopped 2 teaspoons red wine vinegar pinch red pepper flakes Preparation Preheat oven to 425° F. Brush squash with 2 tablespoons olive oil and season with salt and...