Muffin Meals

No, these meals won't be muffins but Muffin is one of my nicknames. Besides, it sounds cute! After viewing the Vegan Lunchbox site, religiously, my Husband wants me to post my own menu. I will try to post one meal each day. I hope I inspire people to have creative and healthy home cooked meals. I think that even if you aren't a vegetarian, you'll like the meals I present. I do feature dairy products and eggs in my food from time to time, but will try my best to present vegan dishes as well.

Thursday, December 18, 2008

Stuffed Dreidle/Stocking Cookies

I grew up making these as stocking cookies. But I had a brainstorm this week to make stuffed dreidle cookies.

1/2 C crisco shortening
1/2 C soft butter
1/2 C sifted confectioner's sugar
1 tsp vanilla
1/2 tsp almond flavoring
1/4 to 1/2 tsp food coloring
2 1/4 C sifted Gold Medal flour
1/4 tsp salt

for surprises:
9 candied cherries, quartered
1/4 C broken nuts
1/4 C chocolate pieces
anything else you think would be tasty inside

Mix well shortening, sugar, flavorings and food coloring.

Blend in flour and salt. If dough seems too dry, add a few drops of cream.

Chill 1 hour. Heat oven to 400 degrees. In palm of hand, pat 1 level teaspoon of dough and shape into dreidle shape or cut out with a small cookie cutter. Place surprises in appropriate spot.

Cover with another dreidle shaped cookie. Press to seal edges. Place on greased baking sheet. Bake 10 to 12 minutes. Cool.

Frost tip of dreidle and handle with confectioner's sugar icing.

For stockings: shape dough into a square in your palm. Put treats on one side of the dough, and fold over. Shape into a stocking or L shape.

When finished baking, frost the trim, heel, and toe with confectioners frosting.

Makes about 2-3 dozen.

Wednesday, December 17, 2008

Spinach Pesto Portabellos

I didn't get a picture of mine. So I took this picture from the place I got the idea from.


* 1 portobello mushroom per person
* olive oil
* Freshly made pesto, or from a jar
* chunks of Cheddar and Monterrey Jack cheeses


Put the mushrooms on a foil lined cookie sheet and spoon the pesto onto the mushrooms leaving spaces for the cheeses. Chop the cheese into pieces and alternate between the pesto. Sprinkle the pine nuts over and bake at 350 for 10-15 minutes until the cheese is bubbling and melted.

Spinach Pesto

1/4 C Walnuts or Pine nuts
4 oz basil leaves
4 oz spinach leaves
Parmesan cheese (optional)
Olive Oil
Garlic Salt to taste

Layer nuts, basil and spinach, and oil in a blender, processor or magic bullet. Puree. Mix in cheese and salt to taste.