8 poblano peppers
1 can black beans, drained and rinsed
1 Vidalia onion, chopped
4 garlic cloves, minced
1 can of corn, drained
1 can fire roasted tomatoes, undrained
1 cup cooked brown rice
1 tbsp ground cumin
1 top ground ancho Chilli pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup of shredded cheddar cheese (I like cashew cheese)
3 green onions, chopped
Preheat oven to 375 degrees
Broil peppers until the skins blister, around 5 minutes. Immediately place peppers in a large bowl and cover.
Mash black beans and set aside
Saute zucchini, garlic, and Vidalia onion until tender. Add corn, tomatoes, rice, spices, and beans. Remove from heat and stir in 1/2 cup cheese.
Peel charred skins from the peppers and discard. Cut each pepper lengthwise, leaving the skin intact, discard seeds. Fill peppers with mixture and place in a baking dish coated with cooking spray.
Bake until bubbly, around 15 minutes. Sprinkle with green onions and remaining cheese. Cook an additional 5 minutes.
½ cup of Sugar
¼ tsp of Cream of Tartar
¼ tsp of Vanilla Extract
¼ tsp of Peppermint Extract
Gender appropriate gel Food Coloring
1 pinch of Salt
3 large Egg Whites
Preheat the oven to a 225˚F and line a baking dish with parchment paper.In a metal or glass bowl, beat egg whites with the salt and cream of tartar on medium speed. When soft peaks are starting to form, add in the sugar 1 tablespoon at a time. When the meringue mix starts to stand on its own with glossy-looking peaks, it’s ready and you can now pour in the extracts. To make the meringue swirl kisses, take a piping bag and paint the insides with some colored stripes. Pipe out the meringue through ½ inch tip and make rounds with diameter of 1 ½ inches. Be sure to leave 1 inch of space between the rounds. Put it in the oven and let the swirls bake for 1 hour. Turn it off after that but leave the meringues in the oven with the doors closed for another hour to completely dry out. Store in an airtight container
5 medium apples
1/3 cup of frozen cranberries, thawed and chopped
¼ cup of packed brown sugar
2 tablespoons of walnuts, chopped
¼ teaspoon of ground cinnamon
1/8 teaspoon of ground nutmeg
Core the apples, but leave the bottoms intact. Peel the top third of each apple, and place in a 5-quart slow cooker. Combine the rest of the ingredients in a mixing bowl. Spoon the mixture into each of the apples. Cover, and cook for 4 to 5 hours.
· 1 1/2 cups milk
· 1 1/2 cups water
· 1 cup steel cut oats
· 1/2 cup maple syrup
· 3/4 cup pumpkin puree
· 1 1/2 tbsp. pumpkin pie spice
· 1/2 cup applesauce
· 1 tsp vanilla
· 1/4 tsp salt
· 1 cup toasted pecans
Spray the inside of the slow cooker with non-stick spray or use a liner.
Mix all of the ingredients except the toasted pecans and pour into your slow cooker.
Cover and cook on low for 4-5 hours.
Stir the oatmeal and leave uncovered for 30 minutes to allow it to thicken.
Sprinkle the toasted pecans on top before serving.