Vegan Mac and No Cheese
- 1 (8 oz) package uncooked elbow mac
- 1 T vegetable oil
- 1 medium onion chopped
- 1 cup cashews
- 1/3 cup lemon juice
- 1 1/3 cup water
- salt to taste
- 1/3 cup canola oil
- 4 ounces roasted red peppers drained
- 3 T nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Preheat oven to 350 F
- Bring a large pot of lightly salted water to a boil and add mac. Cook until soft, drain and transfer to a medium baking dish.
- Heat vege oil in medium saucepan over medium hear. Stir in the onion until lightly browned and then mix with the macaroni.
- In a blender or food processor mix cashews, lemon, water and salt. Gradually mix in canola oil, peppers, yeast, garlic powder and onion powder. Blend until smooth and mix in with the macaroni.
- Bake for 45 minutes and let cool for 10-15.
Philly Cheesesteak Sliders
Source: Tip Hero
- 5 Tablespoons butter, divided
- ¾ pound ribeye steak, thinly sliced
- salt, to taste
- ground black pepper, to taste
- 2 cups diced onion (1 medium onion)
- 1 cup diced green and red bell peppers
- 12 soft dinner rolls (preferably ones that come packaged stuck together, such as Hawaiian rolls)
- 2 – 3 Tablespoons mayonnaise
- 1½ cups shredded provolone cheese, or 8 slices of provolone Cheese
- ¼ teaspoon garlic powder
- Preheat the oven to 350°F/176°C.
- Heat a cast iron skillet or other heavy-bottomed sauté pan on medium high heat. Add 1 tablespoon of butter to the heated cast iron skillet and immediately spread the thinly sliced ribeye steak in a thin layer across the skillet. Season it with salt and pepper and allow it to sit untouched for about 1 minute to give the steak a nice crust. Stir and continue cooking the ribeye until it’s done to your liking. Remove the ribeye from the skillet and set it aside.
- Add another tablespoon of butter, the diced onions, and salt to the skillet. Cook for 5 minutes or until the onions are tender and just beginning to caramelize. Add the diced green and red bell peppers to the skillet, season them with salt, and cook them for 3 – 5 minutes until they’re tender. Set the cooked onions and peppers aside.
- Slice your dinner rolls in half using our tip above, and place the bottoms in an 11 x 7-inch baking dish or on a baking sheet.
- Spread a thin layer of mayonnaise on the tops and bottoms of the split rolls.
- Spread the cooked steak and sautéed onions and peppers evenly over the bottom layer of the rolls.
- Spread the provolone cheese over the onions and peppers layer.
- Place the top layer of rollls on top of the cheese.
- Melt the remaining 3 tablespoons of butter and in a small bowl mix it with the garlic powder. Using a pastry brush or the back of a spoon, brush the tops of the bread with the melted butter mixture.
- Cover the dish with foil and bake it for 10 minutes. Remove the foil and continue baking it for another 10 minutes, or until the cheese is melted.
Source: The Basic House Wife
- 1 pint sour cream
- 4 tablespoons minced onion
- 1 tablespoon season salt
- 1 tablespoon lemon juice
- 2 cans of tiny shrimp (I like to dice them up even more and rinse them)
Mix all ingredients together and keep refrigerated until ready to eat.
*the dip is best with plain ruffles
Southern Potato Salad
Source: Spicy Southern Kitchen
- 3 pounds medium russet potatoes
- 1 cup mayo
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs, 3 chopped and 1 sliced
1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
4. Add relish, celery, onion, and the chopped eggs. Mix in. Add salt and pepper to taste.
5. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
No Bake Chocolate and Peanut Butter Cookies
Source: Genius Kitchen
- 2 cups of sugar
- 1/2 cup of milk
- 1/4 cup of cocoa
- 2 tablespoons of butter
- 1 cup of peanut butter
- 1 teaspoon vanilla
- 3 cups of quick oats
- Mix sugar, milk and cocoa together in saucepan on medium heat
- Stir often
- Once the mixture starts boiling keep stirring and let boil for 2 more minutes
- Remove from heat, add the butter and peanut butter, mix well and add vanilla and oats
- Drop spoonfulls on to wax paper and let cool for 3 hours