Quinoa Cakes

Every so often I make a new recipe and become absolutely OBSESSED! Well, this is definitely this weeks obsession. This recipe could not be healthier, and takes an ingredient as simple and plain as quinoa and raises it to a whole new deliciously amazing level. These are so tasty, crunchy on the outside and creamy on the inside, comforting, and so nutritious, you won't feel badly at all. You can play around with so many ingredients in this recipe, so make it fun for yourself and pick the things you love! Seriously though, whatever you choose to add to this dish, just go and make it! Don't miss out!

Quinoa Cakes with Spinach and Goat Cheese from the Barefoot Kitchen makes about 20 small cakes

ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying

how to: 1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

Suggestion: Or should I say confession? I've never actually made the recipe above. Instead of spinach, I added in chopped zucchini and tomato. DELICIOUS!!!

Applesauce

Most kids grow up eating Mott's or other brands of applesauce, but I was a lucky one. At a young age, my mom exposed me to the real deal, homemade applesauce. I remember watching her peel, core, and delicately slice apple after apple. Then she would throw them in a pot with cinnamon and POOF, almost like magic, deliciously chunky, perfectly cinnamon applesauce would appear.

This was my first time making it on my own, and it tastes just like moms. It's apple season, so go to the store, pick the prettiest apples, and whip up a batch of this. Trust me, it's one-of-a-kind, and such a special treat.

Applesauce

6 large McIntosh Apples

1/4 to 1/3 c. sugar

1T. lemon juice

1/4 t. salt

1/2 t. ground cinnamon

1/2 to 3/4 c. water

Peel, core, and coarsely chop the apples. Toss with sugar, lemon juice, salt, cinnamon, and water in a saucepan. Bring to a boil. Stir frequently and simmer for 8 to 10 min. until apples are tender. Mash lightly with back of large fork. Add water to reach desired texture and sugar to adjust flavor. Allow to cool and then enjoy!

Suggestion: Go easy on the sugar! The beauty of making your own applesauce is that you're in control and can make it as healthy as you want it to be. :)

Oreo Cookies

Okay, confession time. I don't like Oreo cookies. Yes, you read that right. I'm just not such a fan. There are so many other things I would rather eat. I know many people out there (those die hard Oreo fans) reading this probably want to kill me for saying that, but read further, and I promise you will be happy that you did. I was baking for a bake sale, and thought that I would take the opportunity to try something different. And you know what, it was sooo worth it. These cookies are soo good!! A typical cookie batter with loads of chocolate chips and crushed pieces of Oreo cookies running throughout each delectable bite, these cookies are so fun, and the Oreo cream really makes them stand out. Make these for your next party, or anytime you need some fun in your life! So maybe I don't hate Oreo's as much as I thought.....

Oreo Cookies from Lovin' in the Oven

• 1 stick softened butter
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 11 broken pieces Oreo Cookies
• 1 cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Suggestion: It would be so fun to try adding different flavored Oreo cookies into this resipe. Mint, strawberry milkshake, anything you like! Try it. :)

Nutella Cookies

Nutella. You know, that delicious European hazelnut and chocolate spread? Yeah, I am pretty much in love with it. Eaten off of a spoon, on whole-wheat bread, or get this, in a COOKIE, nutella just continues to blow my mind! I came across this cookie recipe on stumbleupon.com (my favorite website) and I knew that I had to give it a try. From the beautiful caramel like color of the cookies, to the delicious nutella and chocolate flavors running throughout each bite, this cookie is a must try. A little different than the typical chocolate chip or oatmeal cookie, this is a great recipe if you want to mix it up a little bit. Trust me, you won't be disappointed!

Nutella Cookies from Sugar and Spice

Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter (1 stick) 1 cup sugar 1/2 cup brown sugar 2 eggs 1-1/2 teaspoon vanilla 1/4 cup Nutella (I like adding an extra 1/4 cup for a little more Nutella flavor) 1-1/2 cups chocolate chips Directions: 1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper. 2. In a large bowl whisk together the flour, baking soda and salt. 3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined. 4. Gradually add the flour until the mixture is combined. 5. Then mix Nutella. Finally add in the chocolate chips. 6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

Suggestion: Mix it up and have some fun! Add different flavors of chocolate chips, or throw in some nuts to take it up a notch. Might I suggest adding hazelnuts to pick up that Nutella flavor!

Classic Chocolate Chip Cookies

I'm all about mixing it up in the kitchen, putting a twist on a recipe, but sometimes great is great, so why mess with that?! Nestle Tollhouse Chocolate Chip Cookie recipe is like that for me. Growing up, I would come home from school to warm gooey chocolate chip cookies pulled from the oven as a special treat. This recipe is always perfect and reminds me of home. Fool proof, these chocolate chip cookies are simply perfection. Buttery, chocolatey, gooey, and chewy, these cookies are where it's at!

Nestle Tollhouse Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (I never add the nuts, as it is a smoother cookie without the nuts)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Suggestion: Have a little fun. Add some different kinds of chocolate chips. They now come in the most innovative flavors, like peanut butter and even cinnamon! Or, try some nuts, like pecans, walnuts, whatever you like!

Black Beans, done the right way

This is a recipe that I have wanted to try for months. But seriously, when am I ever in the same place for 4 hours (the time it takes to cook this dish)? Well, finally I decided to stay in one Sunday afternoon, and instead of studying for a test, cooked up this deliciousness. After a bad evening, this cozy and hearty dish, full of nothing but goodness helped feed my soul. After years of eating black beans from a can, I am now a convert to dried black beans, truly the only way to go. Creamy, filling, and comforting, these are absolutely amazing. I think I'm going to go eat more now. Enjoy!

Black Beans

1 lb. dried black beans, rinsed

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeño pepper, halfed and seeded

2 teaspoons ground cumin

2 teaspoons dried oregano

Kosher salt

Fresh cilantro

1) Soak the beans in a pot of water overnight. Drain.

2) Heat the olive oil in the pot over medium heat. Add onion, garlic, jalapeño, cumin, and cook, stirring off and on for 5 minutes. Add oregano and beans, then add enough water to cover (about 9 cups). Increase heat to medium high and bring to a boil, then reduce heat to medium low, partially cover and cook, stirring off and on until beans are tender 3 hours.

3) Add 2 teaspoons of salt and simmer uncovered, stirring occasionally, until the liquid is mostly absorbed, 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro.

Suggestion: Play around with different spices. Try these beans with crushed tortilla chips and avocado to really treat yourself!