No-Bake Cake Batter

No-Bake Cake Batter Truffles a decadent dessert treat that won't heat up your kitchen.

Ingredients

• For the Truffles:
• 1-1/2 c. flour
• 1 c. yellow cake mix
• 1/2 c. unsalted butter, softened
• 1/2 c. white sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 3-4 tbsp. milk
• 2 tbsp. sprinkles
• For the Coating:
• 16 oz. (8 squares) almond bark or vanilla flavored coating
• Sprinkles
• Pop sticks (for dipping)

Instructions

1. For the truffles: Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3�4 tbsp. of milk (I used 3) if needed to make a dough consistency. Mix in sprinkles by hand.
2. Roll dough into one-inch balls and place on parchment or wax paper on a cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
3. For the coating: While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals.

Churro Sticks

15 Minutes Churro Sticks � easy, crispy sticks made with puff pastry, rolled in melted butter and coated with cinnamon-sugar mixture, served with warm chocolate dipping sauce

Ingredients

• 1 puff pastry sheet-thawed
• 1 cup granulated sugar
• 4 teaspoon ground cinnamon
• 1/2 cup unsalted butter-melted
• 3.5 ounces dark chocolate- chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 450 F and line cookie sheet with parchment paper (or spray with cooking spray)
2. Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
3. Gently transfer the strips onto baking sheets and bake 8 to 10 minutes(until golden brown)

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Ingredients

• FOR THE MUFFINS:
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Granulated Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/8 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Nutmeg
• 1 Teaspoon Vanilla Extract
• 1 Large Egg
• 1/2 Cup Milk
• 1/3 Cup Butter, Melted and Cooled
• FOR THE TOPPING:
• 1/3 Cup Granulated Sugar
• 2 Teaspoons Ground Cinnamon
• 5 Tablespoons Butter, Melted

Instructions

1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
3. In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.

vegetarian Mushroom Stroganoff

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe

INGREDIENTS:

• 1 pound wide egg noodles
• 3 tablespoons butter, divided
• 1 small white onion, thinly sliced
• 4 cloves garlic, minced
• 1 pound baby bella mushrooms*
• 1/2 cup dry white wine
• 1.5 cups vegetable stock
• 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
• 3 1/2 tablespoons flour
• 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 cup plain Greek yogurt or light sour cream
• Kosher salt and freshly-cracked black pepper
• optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. Melt 1 tablespoon butter in a large saut� pan over medium-high heat.  Add onions and saut� for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue saut�ing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.

Spicy Cauliflower Power Bowl

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!

Ingredients

• head of cauliflower, chopped into florets
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/3 cup Frank's Red Hot Sauce
• 3 tablespoons sriracha
• 1 tablespoon butter (vegan or regular)
• 3 tablespoons coconut milk (I used light)
• 1 cup quinoa, dry
• 2 cups water
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 cup kale, steamed or saut�ed
• 1 1/2 cup chickpeas, cooked or canned
• 1 avocado, diced
• chopped parsley to garnish

Directions

1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
2. for the quinoa
3. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or saut� your kale a this time. for the saucIn a small sauce pan, whisk together Frank's Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.

spicy, addicting-

These. Are. The. BEST. Crunchy, spicy, addicting- these are everything you would want in a big plate of wings, minus the meat! Pair with a few celery sticks and some blue cheese for dipping. Ugh. Y�

Ingredients 

• � 1 cauliflower head
• -1/3 cup water
• � 1/2 cup milk of your choice (I use almond)
• � 1/2 cup flour
• � 1/2 cup bbq sauce (or hot sauce, or teriyaki, or whatever your heart desires)
• � a splash of apple cider vinegar
• Seasonings: a sprinkle of each
• -onion powder
• � garlic powder
• � chili powder
• -cumin
• -salt
• -pepper

Instructions

1. Preheat oven to 425 degrees and grease a baking sheet.
2.  Chop the head on cauliflower into �wing sized� pieces.
3. Mix the milk, flour, and spices together. Add water a little at a time. Thicker batter will make your wings more �bready� while a thinner batter will just leave a light coating.

Buffalo Cauliflower Bites Recipe AD

Buffalo Cauliflower Bites Recipe AD

INGREDIENTS

• 1 large head of cauliflower, stem and core removed and broken into florets
• 1/2 cup flour
• salt and pepper to taste
• cooking spray
• 2/3 cup buffalo wing sauce or more to taste
• 1 tablespoon melted butter
• 1/2 teaspoon honey
• 1 cup Marzetti� Ranch Veggie Dip
• optional: carrot and celery sticks

INSTRUCTIONS

1. Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray.
2. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
3. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.