PB Chocolate Chip Cookie Bites!

14 oz. chickpeas, rinsed
1/4 c. honey
1/2 c. peanut butter
1 T. vanilla extract
1 t. baking powder
1/2 c. chocolate chips

Puree chickpeas, honey, peanut butter, vanilla, and baking powder in a food processor until smooth. Stir in chocolate chips.  With wet hands, form into balls and place on a baking sheet lined with parchment paper.  Bake for 15 minutes at 350 degrees.

Quinoa Spinach Salad!

3/4 c. quinoa
1 1/2 c. vegetable broth
14 oz. extra firm tofu, diced
1 sweet potato, diced
1/2 t. cumin
1/2 t. ginger
1/2 t. curry powder
1 red bell pepper, diced
4 c. baby spinach
2 limes, juiced
2 T. olive oil
2 T. rice wine vinegar
1 t. black pepper
1/2 c. chopped cilantro

Simmer quinoa with broth and spices of 15 minutes or until cooked.  Bake diced tofu and sweet potato with spices on a greased sheet pan for 40 minutes, toss with a spatula halfway through.  Chill quinoa, tofu, and sweet potato in the refrigerator for 30 minutes or until it has cooled to your likeness.  Toss quinoa, tofu, and sweet potato with bell pepper, spinach, lime juice, olive oil, vinegar, pepper, and cilantro.

Monte Cristo!

2 slices of sourdough wheat bread
2 T. raspberry jam
2 oz. of sliced ham
2 oz. of gruyere cheese
1 beaten egg
1 t. powdered sugar
2 T. maple syrup

Spread jam on each slice of bread and top with ham and cheese.  Press the two pieces together to make a sandwich and dip in a beaten egg.  Cook on a greased skillet until golden on each side.  Top with powdered sugar and maple syrup.

Ice Cream Cake!

10 T. melted butter
2 eggs
3/4 c. sugar
1/4 c. brown sugar
4 T. brewed coffee
1 T. vanilla extract
3/4 c. cocoa powder
1/4 t. salt
1/2 c. flour
1 jar of fudge sauce
1 quart of cookie dough ice cream
1 tub of cool whip
decorating gel
sprinkles

To make the brownie batter, melt the butter and let it cool before adding eggs, sugars, coffee, and vanilla.  Whisk to combine.  Add cocoa powder and salt and whisk until smooth.  Add flour and stir just until combined.  Spread batter into a greased dish.  Bake at 350 degrees for 26 minutes.  Let cool and top with fudge sauce.  Freeze for 20 minutes while thawing the ice cream.  Top the fudge layer with the entire carton of ice cream.  Smooth with a spatula and freeze until firm.  Spread whipped cream topping over the top and freeze again.  Decorate with gel and sprinkles.  Let thaw for a few minutes before slicing into pieces.

Tomato and Artichoke Dip with Rosemary Flatbread!

For the dip:
15 oz. artichoke hearts, drained
1/2 c. sun-dried tomatoes in oil
1/2 c. feta
1 garlic clove, minced
1/2 lemon, juiced
basil

Puree artichokes, tomatoes with some oil, feta, garlic, and lemon juice.  Top with more feta and basil.

For the flatbread:
2 1/2 c. flour
1 t. salt
2/3 c. water
1 egg white
1 egg white for glazing
sea salt flakes
rosemary

Mix together flour, salt, water, and egg white.  Knead 5 minutes until smooth and elastic.  Roll out into 8 thin ovals.  Place on parchment lined baking sheets.  Brush with egg white and sprinkle with sea salt and rosemary,  Bake 8-10 minutes until bubbles form and golden.

Chipotle Turkey Wrap!

8 spinach tortillas
1/4 c. mayo
1/2 c. sun dried tomatoes in oil, diced
1 t. black pepper
1 t. Sriracha
4 c. baby lettuce
3 roma tomatoes, sliced
2 avocados, sliced
8 oz. chipotle cheddar cheese, sliced
12 oz. turkey, sliced

Mix together mayo, sun dried tomatoes, pepper, and sriracha.  Spread over each tortilla.  Top with lettuce, tomato, avocado, cheese, and turkey.  Roll and tuck edges like a burrito and cut in half.

Philly Cheesesteak!

12 oz. flank steak, sliced
2 portobello mushroom caps, sliced
1 green bell pepper, sliced
1 onion, sliced
1 t. black pepper
2 T. worcestershire sauce
6 hoagie rolls, sliced and toasted
1 t. flour
1/2 c. milk
1 t. mustard powder
6 oz. cheddar cheese

Grill steak, mushrooms, pepper, and onion in a large grill pan.  Whisk flour and milk in a small saucepan until thickened.  Add mustard and cheese and whisk some more.  Fill toasted hoagie rolls with grilled steak and veggies.  Spoon cheese sauce over the top.