Frosty Clementines

16 large clementines or small

17g/60z/scant 1 cup unrefined caster

sugar 105nl/7 tsp water

lemon juice 2

1. Slice the tops off 12 of the clementines. scrap out the insides. put hollow clementines aside in a refrigerator. Put sugar and water in a pan, heat on low. now boil and stir the lemon juice in. Beat mix with a churner, blender or and ice cream maker. Freeze the mix in a container for 4 hours. Take out Clementine shells and mix. Pack the shells with you frozen mix, now return to the freezer for 30 minuts befor serving.

Baked Sweet Potato

Ingredients:
•1/2 cup brown sugar
•1/3 cup water
•1 tablespoon butter (to make vegan use mock butter)
•1/4 teaspoon salt
•3 medium sweet potatoes, cooked, peeled, and sliced

Preparation:
In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer for 5 minutes. Add sliced sweet potatoes. Simmer for 10 minutes, turning frequently.
Serves 4.

Steakhouse Grillers Prime Patty Melt

Ingredients
2 teaspoons butter or margarine/1 cup thinly sliced red onion/1 cup sliced fresh mushrooms/2 Morningstar Farms® Grillers® Prime Veggie Burgers/2 teaspoons butter or margarine, softened/4 slices marble rye bread/1 tablespoon steak sauce/2 (1 ounce) slices Swiss cheese

Directions
1.In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or until onion is tender and beginning to brown, stirring occasionally.
2.Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat for 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
3.Add burgers to same skillet. Cook over medium heat, uncovered, for 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
4.Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on one side of bread slices. Place two bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat for 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, for 2 to 3 minutes more or until cheese melts and bread is golden brown. Cut in half. Serve immediately.
5.ON THE GRILL: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

Ever go to stake and shake and get their steak melt? Well this is a vegetarian version of it. This recipe is from morningstarfarms.com

Vegan Chocolate Chip Cookies!

Yummy Vegan Chocolate Chip Cookies: This is not my recipe its from http://supervegan.com/blog/entry.php?id=1471

4 tablespoons ground flax seed
6 tablespoons warm water2 1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup vegan white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan chocolate chips

Preheat oven to 300 degrees.
Whisk together your flax seed and warm water in a small bowl. Set aside.
Sift your flour, baking soda and salt together into a large bowl. Set that aside.
Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
Gently fold in chocolate chips.
Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
Bake for 20 - 25 minutes, until nice and golden brown.
Enjoy!

Fried Rice & Japanese Mayo

2 cups enriched white rice
4 cups water
2/3 cup chopped up baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste

1.In saucepan, mix rice and water. Bring to boil. Reduce heat, cover, simmering for 20 minutes.
2.In a small pan, boil carrots and peas in water for 4 minutes. Then drain it.
3.Heat over high heat. Add, then stir in carrots and peas; cook 30 seconds. Crack eggs, stir. Stir cooked rice in. Add soy sauce, and toss rice to coat. Serve in a bowl and Add Japanese mayo. Not regular mayo, Japanese mayo, being that thats what adds the flavor!

Stuffed Shells with Spinach

Ingredients
◦12 oz of large pasta shells/◦2 c ricotta cheese/◦1/3 Parmesan cheese, grated/◦1 c mozzarella cheese/ grated or diced/◦1/3 c fresh parsley/ chopped dash nutmeg/4-5 c Italian tomato sauce note if you a vegan get mock cheese. If you don't want to use cheese at all replace it with Spinach. YUM!

Directions
Preheat oven to 350. Boil the pasta shells until done, drain, and set aside.Mix cheeses, parsley, and nutmeg. Put enough tomato sauce into baking dish to cover the bottom. Fill shells and put a single layer in the pan. Cover with sauce, put foil over pan, let bake for 30 minutes. Sorry blogger photo up loader stopped working ill try again tomorrow!

Ingredients
6 roma (plum) tomatoes, chopped/ 1/2 cup sun-dried tomatoes, packed in oil/3 cloves minced garlic/1/4 cup olive oil/2 tablespoons balsamic vinegar/1/4 cup fresh basil, stems removed/1/4 teaspoon salt/1/4 teaspoon ground black pepper/
1 French baguette/2 cups shredded mozzarella cheese, if you want to make it vegan use a product such as Daiya mzeralla cheese, tofutti etc which is easy to find.http://www.daiyafoods.com/

Directions
1.Preheat the oven on broiler.
2.In large bowl, mix roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Letmixture to sit for 10 minutes.
3.Cut baguette into 3/4-inch slices. On a baking sheet, place the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.