Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk (we used almond breeze)
1/4 cup vegetable oil
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.

3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

found recipe at vegweb.com'

tropical sunrise breakfest smoothie

2 kiwis quartered
1 banana
1 orange quartered
1 tangelo quartered
1/2 can of pineapple and juice
1 cup coconut milk
1 hand full ofice

toss in blender, mix, enjoy!

Super Easy Chicken Tortilla Soup

3 frozen chicken breasts

2 cans of black beans UNDRAINED

2 cans diced tometoes ( I like mexican style or RoTel)

2 cans tomatoe sauce

1 can diced green chillis

1 can corn DRAINED

Mix in crockpot, low 8 hours, high 5 hours

Shred chicken and serve garnish with - tortilla chips, cheese, avocado, and sour cream

Oreo Truffles

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), reserve some
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.


Mix it up: decorate any way you like, drizzle with contrasting color of chocolate, top with sprinkles, nuts etc...

10 MInute Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1 1/2 cups roasted, salted peanuts
1 Tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda


In Microwave safe dish combine sugar, corn syrup, and salt. Microwave on high for 5 min ( if yourmicrowave is powerful try 3-4 min) , stir after 2 minutes,until syrup and peanuts are brown. Stir in butter, vanialla, and soda until butter melts and mixture is light and foamy. Spread to 1/4 inch thickness on large, well buttered cookie sheet. When cool brake into pieces. Makes 1 pound.