Toasted Pumpkin Seeds

(Finally have it right, now need it written down)

Clean the seeds and soak overnight in salted water (used sea salt)

In the morning rinse then dry them out

Melt butter in a cast iron skillet

Fry the pumpkin seeds in the butter and sprinkle with more salt until they start to brown

Then stick them in a 350 degree oven on the same pan

Toast them until they are "dry"

Enjoy.

Mini Maple-Chocolate Chip Pancake Muffins

From Betty Crocker Fall Baking 2010

2/3 Cup Buttermilk
1 Egg
2 Tablespoons Maple Syrup
2 Tablespoons Butter melted
1 Cup Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup mini Chocolate Chips

Preheat oven to 350 degrees. Spray 24 mini muffin tins. In a bowl beat wet ingredients with a wire whisk. Stir in dry ingredients. Pour into prepared muffin tins and bake for 12-14 minutes - until light brown at the edges.

Great for breakfast with veggie sausages. Even better to freeze and reheat for a special lunch.

Potato Salad

5 lbs. of Potatoes
2 hard boiled Eggs
2-3 stalks of Celery
1 medium Onion
Mayonaise
Salt and pepper

Peel the Potatoes and boil until fork tender. Drain and let cool. Chop the Onion, Celery and Eggs. Chop the boiled Potatoes into bite sized pieces. Combine Potatoes, Onion, Celery and Eggs in a large bowl. Add Mayonaise, Salt and Pepper to taste.

Plettar

Swedish Pancakes

2 Eggs
2 Cups of Milk
3 teaspoons Sugar
1 1/2 Cups of flour
1 teaspoon Salt

Beat Eggs and Milk together. Add Flour, Salt and Sugar gradually. Heat Plett pan or skillet and brush with butter. Pour small amounts of batter into each cavity for plettar, if making large pancakes, make them thin like crepes. Flip once. Serve with Jam and Whipped Cream.

Veggie Roll-ups

Great For Lunches

1 Tortilla
1 Cucumber
1 Carrot
Ranch Dressing

Spread a thin layer of Ranch Dressing on a Tortilla. Peel Carrot and Cucumber. Use vegetable peeler to make thin slices along the length of the vegetables. Put slices going one direction across the tortilla. Roll the Tortilla up going the same direction as the vegetables. And enjoy.

3 Hole Cake

Vegan Chocolate Cake

1 1/2 Cups of Flour
1 Cup of Sugar
1/4 Cup Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 Cup Vegetable Oil
1 teaspoon Vanilla Extract
1 teaspoon White Vinegar
1 Cup Water

I call this 3 hole cake because that is what we called it when I was a kid and vegan was not even in our vocabulary. It is a really simple and delicious chocolate cake. The directions are easy.

Preheat oven to 350 degrees.

Mix all the dry ingredients together.
Form 3 holes in the dry mix.
Pour Vegetable oil into one hole, Vanilla into another, and Vinegar into the 3rd.
Pour water over the whole thing and stir well.

Pour into greased cake pan, cupcake tray, etc. (As a kid I just used to make this right in an 8x8 pan no bowl, no need to grease it - if you want to make this super easy.)

Bake until toothpick comes out clean in the center.

Deviled Avocados

1/2 or 1 Avocado per serving
Leftover Dairy Free Coleslaw
Spicy Mustard
Sunflower Seeds
Paprika

This tastes seriously good, but is barely even a recipe. Halve the avocados (however many you are making - this is filling). Remove the pit and scoop out some extra avocado to make a slightly bigger hole to fill. Put the extra avocado you scooped out in a bowl and mix with leftover coleslaw and spicy mustard to taste. Put the coleslaw mixture back into the hole in the avocado and sprinkle with sunflower seeds and paprika. This looks cool, tastes great and makes a great lunch on a hot summer day.

Dairy Free Coleslaw

(Adapted from Mom's Classic Coleslaw on www.godairyfree.org)

1 Bag of coleslaw (shredded cabbage and carrots from grocery store)
1/2 cup of Mayonnaise
1 Tablespoon of Sugar
1 Tablespoon of Apple Cider Vinegar
Salt, Pepper and Celery Seed to taste

Mix all the dressing ingredients in a bowl (best if it has a cover). Add the bagged coleslaw and toss. Best if it sits in the fridge for a while before serving.

* leftovers can be used to make Deviled Avocados