No Fuss Vegetarian Black Bean Burger

Burgers are delicious, and I can't imagine being vegetarian without being able to eat a burger. I have eaten a lot of vegetarian burgers, but I have to say this recipe makes the best veggie burger I have ever eaten. This recipe is not only delicious, but it is also quick and easy to make.

The first and most important part of the recipe is the ingredients. You will need 1 can of black beans, half of a cup of mushrooms, 1 egg, and a fourth of a cup of flour. You can also include assorted vegetables, and these vegetables can be frozen and thawed, or they can come from a can. I like to use mixed vegetables such as carrots, potatoes, green beans, and peas. Corn is also a delicious addition to this recipe. If you use vegetable add an extra egg to the mixture, and if you use canned vegetables remember to press all of the water out of them.

Now that you have all of your ingredients ready pour the black beans into a bowl. Make sure to mash them up a little. This will add a smooth and creamy texture, and will provide something to help stick the beans together. Do not mash the beans all of the way because the lumps will keep a contrasting texture to the burger that is delicious. Dice the mushrooms and add them to the beans. Next mix the vegetables in and the eggs. Lightly mix until just combined, lastly add the flour. Sprinkle the flour in, and slowly mix until just combined.

Next shape the mixture into patties. I like to make larger burgers , but the size is up to you. Now you can coat the patties in flour or press them into some breadcrumbs. You do not have to bread the patties in anyway, but if you want a crispier outside add a slight coating. Lightly grease a pan and heat to medium. Fry the pan on each side for about 15 minutes. You can serve these burgers with lettuce, tomato, and mayonnaise or your can serve it with something more fun like avocado and onion.

These black bean burgers are so good even meat eaters will want to eat them. They are not only tasty, but they have nutritional value, and they are a cinch to make. Next time you are cooking for some vegetarians or feel like enjoying a nice vegetarian meal try these black bean burgers, and you will be glad you did.

Inexpensive Vegetarian Camping Recipe

 

Cooking over a fire when camping can be intimidating, but it can also be delicious. There are many vegetarian recipes you can cook when camping, but this recipe is inexpensive, vegetarian, and delicious.

For this camping recipe you can use a small camping stove or you can use a fire. The only cooking utensils you will need are a large pot and a spoon. A vegetarian diet must have protein, and here are the ingredients for this inexpensive camping recipe.

1 cup water

2 Ramen noodle packs

A can of chic peas

A can of creamed corn

A can of mixed vegetables

1 cup instant mashed potato flakes

A pinch of salt and pepper

Start by cooking the noodles with the water in the pot until soft. Add the cans of vegetables and the chic peas and mix thoroughly. Then add the salt, pepper, and mashed potato flakes. Stir together and heat until the mixture has thickened up.

Serve hot; this camping recipe makes 7 servings. You can also sprinkle some cheese on top if this hardy vegetarian camping recipe; or you can add a can of tuna if you are not vegetarian.

This easy camping recipe is a treat for vegetarians and meat eaters alike. The ingredient combinations may seem strange, but the finished texture and taste is excellent. This easy and inexpensive camping recipe only requires one pot, and it serves many people.

Try this recipe when you are camping and you will be warm, full, and satisfied.

Easy Freeze Ahead Veggie Breakfast Burrito Recipe Updated!

Updated this freeze ahead breakfast burrito recipe with photos and a new cooking method. 2 months frozen and still delicious! 

Easy Freeze Ahead Veggie Breakfast Burrito Recipe Awesome!

Loving make ahead and freeze meals. While making omelets for dinner about a month ago I decided to experiment with a freeze ahead veggie breakfast burrito recipe inspired by a frozen quesadilla recipe from Slender Kitchen. I finally got around to heating it up and testing it out and it was amazing! Frozen for a month and still delicious. The burrito in the photo is the second burrito at 2 months frozen. I defrosted it and pan fried it, paired with some homemade guacamole and sweet potato fries. Yum!

Here is my recipe and check out the original recipe that inspired me from Slender Kitchen 

Freeze Ahead Veggie Breakfast Burritos
4 servings

Ingredients
5 large eggs
2 tablespoons milk
1/3 cup of left over stir fry veggies and onions
1/3 cup black beans drained well
1/3 cup corn drained well
4 slices american cheese
salt, pepper, garlic to taste
4 tortillas
Instructions

Scramble up the eggs and milk with salt, pepper, and/or garlic. Since I used left over veggies I didn't need to cook them, but I think frozen veggies would work fine if you defrosted them and patted them with some paper towel to dry out.

Break up the cheese slices and mix up the eggs, veggies, beans, corn, and cheese. Spread in the tortillas and roll em up. Put them in a freezer bag and remember to mark the date and recipe for easy future reference.

These burritos cooked up really well and can be microwaved, baked, or defrosted and pan fried.

To bake simply wrap in foil and bake at 350 degrees for 15 minutes, then flip it and leave the foil open to crisp up the outside for another 15 minutes.   Let them cool for about 5 minutes before digging in.

Thanksgiving Day Dessert: Apple Cider Pumpkin Roll

Thanksgiving Day Dessert: Apple Cider Pumpkin Roll
By Sarah Ganly

Thanksgiving season is the time of year where pumpkin and apple is the most accessible and delicious staple one can have in the home, and there are several delicious treats you can make with these items, but the best recipe for apples and pumpkin is this apple cider pumpkin roll. There is no better dessert for a Thanksgiving Day meal!

This cake requires ingredients for both the cake and the frosting.
The ingredients you will need for the cake are as follows; 3/4 cup of flour, half a cup of white sugar, 1 teaspoon of baking soda, 1 teaspoon of cinnamon 1 teaspoon of nutmeg or allspice, one cup of pumpkin puree or canned pumpkin, half a cup of white sugar, half a cup of apple cider, 2 eggs, and 4 tablespoons of confectioner's sugar. You will also need a clean damp linen.

For the icing the recipe is simple; all you will need is a fourth of a cup of butter softened, 12 ounces of cream cheese softened, half a cup of apple cider, and half a cup of confectioner's sugar.

Preheat the oven to 375 degrees. Before you start mixing your cake set the wet linen out on a counter and sprinkle it with the powdered sugar. During this time you should also put the apple cider for the icing in a pot on the stove to simmer.

To make the cake mix the dry ingredients first, then add the pumpkin, cider, and eggs to the mix. When all of the ingredients are combined spread the batter on a greased and floured 9 x 13 inch sheet pan. Cook in oven for 15 minutes. The edges will be crisp.

While the cake is cooking you should make your icing. All you have to do is whip the ingredients together. Remember to pay attention to the apple cider on the stove; the apple cider should reduce but not burn. Take it off just before you put the cake in the oven.
After the cake comes out of the oven flip it over onto the linen and roll it into a spiral. Set it on a tray to cool for 20 minutes.
When the cake is cooled unroll it, spread it with the icing and reroll it immediately. Wrap with plastic and refrigerate for at least half an hour.

When you are ready to serve unwrap and slice. Arrange in a fun pattern on the plate. You can add some apple cider ice cream or whipped cream to this delicious treat to make it even more scrumptious!

Macaroni and Cheese: An Easy and Inexpensive Thanksgiving Side Dish

by Sarah Ganly @ sarahganly.blogspot.com

Thanksgiving is my favorite time of the year to eat and cook. I love to bake and make huge meals, but the problem is money and time. Over the years I have devised some recipes that are not only cheap, but also quick and painless. Here is my favorite macaroni and cheese recipe.

A great and simple side dish to make is macaroni and cheese. You can buy pasta for very cheap, and most supermarkets sell the cheese ends for way cheaper than sliced cheese. Get as many different cheeses as you like and cut them into chunks. One cup of cheese is enough for 2 cups of uncooked pasta. Multiple measurements to suit the amount of people you are feeding.

Cook the pasta in boiling water until it is soft. While the pasta is boiling put the cheese chunks in a sauce pan and add milk or cream until the cheese is a quarter submerged. Stir this sauce constantly with a whisk or wooden spoon. Make sure to keep the flame low enough to not burn the sauce. When the cheese and cream have combined remove from heat and strain the pasta. Now add 2 tablespoons of butter to the pot and put the pasta back in it. Toss the pasta in the butter quickly and add the cheese sauce while stirring to combine.

You can eat this macaroni just the way it is or you can add a few special variations. Macaroni and cheese can be made with many different ingredients added in for different flavor combinations.
One delicious variation is to sprinkle parmesan cheese on the top and bake until it is crusty and golden. You can sprinkle crispy fried onions on top and bake until golden as well.
Another healthy and colorful way to spice up macaroni and cheese is by adding sautéed vegetables such as red and green peppers, celery, carrot, or onion. Diced tomatoes can also be added to this recipe; the tomatoes do not need to be cooked. Canned peas can also be stirred in for a softer taste.
My favorite macaroni and cheese recipe involves mixing some well strained spinach with the macaroni and sprinkling the top with crumbled up crackers. The spinach dish should be baked for about 10 minutes.

Thanksgiving dinner may be a little overwhelming but this recipe and the variations I have supplied can help you save time and money this Thanksgiving. The macaroni and cheese recipe is delicious as well!

Princess Castle Birthday Cake Made Easy

by Sarah Ganly

Birthdays are a very special time of year for everyone, and one of the most cherished birthday tradition is the birthday cake. Kids' birthday parties are always special events, and many of them have themes. If you have a little girl in you life who is having a princess party this cake recipe is perfect for you!

This recipe is very simple and does not require much knowledge of baking. The construction of this cake is the important part. You will need the following ingredients:

3 boxes of packaged cake mix (choose whichever flavor your little girl likes) and the ingredients needed to prepare it
4 cans of white icing
Food coloring (red is good color, but yellow also looks nice)
A couple of toothpicks
A sheet construction paper
A chocolate bar (Hershey is preferred because it has blocks)
Assorted candy
Assorted cake pans and 1 cupcake pan

In order to make this awesome castle cake prepare the cake batter according to the directions on the box. Now in order to construct this cake I use a three 10"x12" cake pans, 2 square pans, and a cupcake pan, but you can vary the cake pans you need in order to construct the castle to your own personal preference.

Once you bake the cakes and they have cooled you can assemble the castle. On a large piece of cardboard lay the first piece of the biggest cake and ice it all around. Lay down the next two of the big pieces and ice it all like a normal cake. Next lay the smaller square pieces in the middle of the biggest piece and ice them in between and all around. Finally it is time for the cupcakes. Take one cupcake and cut the top off, lay it upside down in the middle of the smaller cake and lay the cut off type on top of the cupcake while it is upside down. This acts like a turret on the castle; feel free to add more turrets anywhere on your castle. You can put a turret in each corner of the bigger layer of cake.

Make sure to ice all of the layers together, and if the cake is dry do to coats to make sure you have an even solid white finish. Now mix the white icing with the food coloring and add some streamers to your castle. I go around the edges in loops to make it look nice. Attach little flags cut from the paper to the toothpicks and stick them in your turrets. Add the assorted candy for decoration and your cake castle is ready for the big day!

Quick, Simple, and Easy No Bake Cookie Recipe

Quick, Simple, and Easy No Bake Cookie Recipe
By Sarah Ganly

Everyone loves cookies, but not everyone has time to bake. With increasing job demands, travel time, bringing the kids back and forth from school and extracurricular activities there is not always enough time to wait for your cookies to bake in the oven. I have compiled a couple of easy, quick, no bake cookie recipes for all of those of you out there who love to make cookies but don't have enough time to bake.

The first recipe is for butterscotch oatmeal cookies. You will need one small package of butterscotch instant pudding mix; you can substitute this with chocolate, vanilla, or any of your other favorite flavors of pudding to mix it up a bit. You will also need 2 cups of white sugar, 5/8 cup of butter,2 and a 1/3 cup of instant oats or oatmeal, and 5 ounces of evaporated milk. All you have to do is bring all of the ingredients except for the oats to a boil; then you will stir in the oats. Finally you will line a cookie sheet with wax paper and drop small amounts of the mixture onto the wax paper. Refrigerate for an hour and the cookies are ready to eat!

Another quick and easy cookie recipe that does not require baking is for chocolate peanut clusters, and all you will need for this recipe is 2 cups of chocolate chips, 1 and a half cup of peanuts, 1 and ¾ cups of butterscotch chips, 2 tablespoons of peanut butter, and 2 cups of chow mien noodles. In a double boiler melt the butterscotch and the chocolate chips. When all of the chips are melted remove from heat and mix the rest of the ingredients into the melted mix. Drop by spoonfuls onto wax paper and refrigerate until hardened.

These recipes are simple, quick and require no baking time whatsoever, so everyone out there can keep up with their busy schedules and still be able to enjoy delicious homemade cookies!

Jalapeno Jelly: A Strange but Delicious Treat

When most people think of jalapenos, they think of spicy food like tacos or burritos, but I am going to dispel the natural inclinations that jalapenos create with this recipe. The recipe I am talking about is jalapeno jelly, and although it sounds strange, it is super delicious and not very hot. This jelly can add an incredible, distinct flavor to any meal and is good just by itself!

The first thing you need to do is gather your ingredients. Here is a list of the following ingredients needed for this super great treat.

1 c. green bell pepper, cut lengthwise, chopped, or minced * whatever you prefer, I chop mine finely* this should be about 1 medium sized bell pepper
You may also use a little red pepper to add color!

1 1/2 c. cider vinegar

1/3 c. fresh jalapeno peppers with seeds *once again cut as preferred, and remove seeds if you do not want it to be spicy*

5 c. granulated sugar

1 pouch (3 oz.) liquid pectin

Some people also add a few drops of green food coloring, but that is up to you.

Now that you have all the ingredients, the fun can start!

Combine both peppers, vinegar, and sugar in a pot and bring to a boil. Let the mixture boil for 5 minutes. After it has boiled remove it from heat and skim foam off of top. Remove from heat and mix in the pectin. This is also the time when you would mix in the food coloring if desired. Let the jelly jars cool for 2 minutes.

If you are preserving the jellies this would be the time where you boil them for 15 minutes. After they have sealed set on counter to cool. After 30 minutes invert the jars in order to mix the peppers further into the jelly. If they are not inverted the peppers will settle to one section of the delicious jelly mixture.
This recipe makes about 5 cups and is an excellent present for Christmas if you substitute some of the green pepper for red. You may also substitute the fresh jalapenos for canned or bottled jalapenos, but use ¼ a cup of these peppers instead.

This recipe is easy and fun to make. It adds an incredibly unique flavor and spice combination to any meal and shoul be used more often. So don't be scared when jalapeno and jelly is put in the same sentence. Try this recipe yourself and you will see how tasty it is!

Mulberry Cobbler Recipe

I live in New York, and I have recently noticed that I have two mulberry trees growing in my back yard. One of these trees hangs right over part of my vegetable garden. All the mulberries kept falling on my garden, and this made it really hard to keep up with the weeds. I decided that I would have to figure out something to do with these mulberries, so I decided to start cooking with them. I tried a lot of recipes, but this mulberry cobbler is by far the best!
Okay so first the ingredients! You will need about 2 cups of mulberries, now remember to cut the stems off because the stems are not delicious. The next ingredient is sugar, and you will need about a fourth to a half a cup of sugar depending on how sweet you like things. You will also need six tablespoons of butter, three-fourths of a cup of flour, two teaspoons of baking powder, half a teaspoon of salt, and three-fourths a cup of milk.

Preheat your oven to 350 degrees . Next you will need to mix the berries with the sugar, and you can add some apple slices if you like. Sometimes I slice and chop one or two apples and throw them in for variety. After the fruit and sugar is thoroughly mixed melt the butter and pour it into an eight inch square glass dish.

Now mix all of the dry ingredients, and add the milk; remember to keep the berries separate! You can add some granola and/or oats to add some texture. You can also add some lemon zest to the batter in order to spice it up a bit. If you do not want to add these ingredients it will still be delicious, but you can always keep them in mind for latter.

A very important step in this recipe is to pour the batter into the dish. You do not want to mix the batter when it is in the dish because the butter is there first for a reason. Now that the batter is already in the pan you can add your mulberries. Sprinkle them all over the top of the batter.

This may seem like an upside down cobbler, but it is truly scrumptious, and is very easy to make. Bake this dish for about twenty minutes. You will know it is done when a knife comes out clean of batter when it is inserted in the middle of the cobbler.

My Favorite Pickled Jalapeno Recipe

This year I started a new garden. I cleaned out all the stumps, rocks, and weeds and planted in new fresh soil. If any of you has started a new garden in a forested area you know how the first season isn't all the best. Many of my plants grew and some of them died, but my jalapenos flourished. My jalapenos grew into big bushes and I can pick about 20- 30 peppers every week or less. I have been putting jalapenos in everything; I have even been giving them away. I realized that I can not eat all of these peppers, and I do not want them to go to waste. I have found some very delicious and effective methods of preserving jalapeno peppers. The simplest and easiest recipe for preserving jalapenos is pickled jalapenos. The best part of pickled jalapenos is that you can pickle them with many different vegetable combinations.

My favorite pickled jalapeno recipe is pickled jalapenos and carrots. To make pickled jalapenos and carrots start by boiling enough vinegar to cover your vegetables and fill you jar. I like to use old pickle jars because the rims are wide enough to pour into, and you can stick your hand inside to get the delicious treats out.

When the vinegar starts to boil, add the carrots and boil them for 10 minutes. I use baby carrots because they are already in small pieces but you can cut up regular carrots if you like. The carrots will become soft. Make sure to check how many carrots and jalapeno you can fit in your jar before boiling any of the vegetables.

The next step is to slice the peppers in half and remove the seeds. For a much hotter pepper leave seeds in pepper and poke a hole in each pepper instead of slicing it. A few seeds mixed in with the vinegar will add a little spice so season according to your spice preference.

After the carrots have become soft add the jalapenos and spices to the vinegar and simmer. I like to use sage, thyme, and cilantro to flavor my pickled mixture, and I also add about 10 whole garlic cloves because I love pickled garlic. Simmer all of the ingredients for 5- 10 minutes. The longer you simmer the mix the softer your jalapenos will be.

Remove the pickled vegetables and season lightly with salt. After the mixture has cooled slightly fill your jar and let sit out for one hour. This will allow time for the mixture to cool; after one hour you can refrigerate the finishes pickled peppers. These vegetables are delicious on their own or in many other recipes.