Creamy White Bean and Spinach Quesadillas

Creamy White Bean and Spinach Quesadillas

Having a tight schedule will want you to skip your meals. In that case, these creamy white bean and spinach quesadillas can be your savior. Quesadillas are Mexican in origin with tortillas filled with cream and leafy vegetables. They take 20 minutes and make a 

How to make the best hummus

How to make the best hummus

Hummus is a creamy and super-smooth food that anyone would love to enjoy. It is a popular dish in Mediterranean and Middle East. Chickpeas is the key ingredient that you can find behind hummus. Along with chickpeas, you will be adding lemon juice, tahini, salt 

Cinnamon Rolls

Cinnamon Rolls

INGREDIENTS: 1/2 c. milk2 tbsp. milk1 package active dry yeast3 c. all-purpose flour1/4 c. granulated sugar1 tsp. kosher salt1/4 c. unsalted butter1/4 c. unsalted butter1 tbsp. unsalted buttervegetable oil1/4 c. packed light brown sugar1 tsp. ground cinnamon1 c. confectioners’ sugar1 tsp. pure vanilla extract DIRECTIONS: 

Vegetarian Skillet Chili Topped with Cornbread

Vegetarian Skillet Chili Topped with Cornbread

INGREDIENTS: Chili 2 Tbsp vegetable oil 1 lb(s) (about 4 cups) store-bought diced butternut squash, cut into 1/2″ cubes Kosher salt and freshly ground black pepper 3 cloves garlic, thinly sliced 1 medium onion, finely chopped 4 Tbsp chili powder 2 tsp ground cumin 3 

Bacon & Buttered Leeks Crostini

Bacon & Buttered Leeks Crostini

Ingredients: Baguette, sliced in ½-inch thin slices on the bias, 12 slices total 3 ounces Black Truffle Butter, softened ½ cup crème fraîche 6 slices Applewood Smoked Bacon 6-inch section of leek, white and light green part only, cut in half and sliced very thin 1 teaspoon 

Polenta Bites with Wild Mushrooms and Fontina

Polenta Bites with Wild Mushrooms and Fontina

INGREDIENTS: 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds) 2 tablespoons extra-virgin olive oil, plus more for brushing 1/4 cup (1/2 stick) unsalted butter 2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices 2 shallots, 

Vegan Queso Mac

Vegan Queso Mac

Ingredients: 2 cups dry small shell pasta, uncooked 1 cup raw cashews 1 medium carrot, cut in large chunks (about 3/4 cup) 1-1/2 cups unsweetened cashew or almond milk 1/3 cup nutritional yeast seasoning 1 tablespoon cornstarch 4 tablespoons Earth Balance® Original Buttery Spread 1/2 

Peanut Butter Granola Pinwheels

Peanut Butter Granola Pinwheels

Ingredients: 4 tablespoons creamy peanut butter 2 flour tortillas (8 inches) 2 teaspoons honey 1/2 cup granola without raisins Directions: Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. . Image Source:*tasteofhome.com Source:tasteofhome.com

Sausage-Cheddar Balls

Sausage-Cheddar Balls

Ingredients: 1 1/4 cups all-purpose flour 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper 1/2 teaspoon cayenne pepper 1 1/2 teaspoons baking powder 2 cups grated cheddar (1/2 pound) 1 pound bulk breakfast sausage 1/2 large yellow onion, grated on large holes of a box 

BAKED POTATO

BAKED POTATO

INGREDIENTS: 1 medium-to-large Russet potato, scrubbed clean of any dirt 1–2 teaspoons melted butter (or olive oil) pinch of coarse Kosher salt pinch of freshly-cracked black pepper INSTRUCTIONS: Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own