Ultimate Cook-Off

Thinking of something to cook for dinner tonight? We have some ideas! Whether you’re in search of something sweet or savory, here are some ideas to make your mouth water.

Funfetti Cake Batter Dip
Serves 1-2
3 tablespoons funfetti cake mix powder
2 tablespoons yogurt, plain or vanilla flavor
1 tablespoon whipped cream (cool whip works too)

1. In a small bowl mix together the cake mix and yogurt until smooth.
2. Gently fold in the whipped cream until combined.
3. Serve with fruit, graham crackers, or animal crackers to dip and enjoy your party in a bowl.

Delicious Pizza Dip
A layered, hot cheesy dip with all of the great flavours of pizza including pizza sauce, cheese, pepperoni, olives and green peppers.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded/grated
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced
Directions
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Homefries
Add chickpea beans for a tasty twist on this classic.
Here's the recipe

Vegan Spanakopita
In honor of the Greek fest this weekend! A tricky recipe but more than worth a try. Save it for a lazy Saturday afternoon and work with a friend.
Here's the recipe

Shelby's Black Bean Cakes with Salsa (serves 4)
Shelby’s favorite vegan recipe!
Ingredients:
• 1 1/2 cups prepared salsa
• 1 jalapeno pepper
• 2 15 ounce can black beans, rinsed and drained
• 1 8 ounce corn muffin mix
• 2 1/2 teaspoons chili powder
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
Directions:
1.In colander, drain 1/2 cup of the salsa. Seed and ?nely chop half of the jalapeno;
thinly slice remaining half. In large bowl mash beans with vegetable masher or fork.
Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.
2.In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup
mounds of bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook for 3 minutes on each side until browned. Remove from skillet. Repeat
with remaining oil and bean mixture.
3.In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining
salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.

Roasted Garlic Mac-and-Cheese
INGREDIENTS
1 head garlic
1 tsp. olive oil
12 oz. dry pasta
3 tbsp. unsalted butter
3 tbsp. all-purpose flour
3 cups milk
¼ tsp. dried parsley
¼ tsp. cayenne pepper
8 oz. garlic cheddar or white cheddar cheese, shredded
4 oz. crumbled garlic and herb boursin cheese, divided
Salt and pepper
Snipped chives, for garnish (optional)
DIRECTIONS
To roast the garlic, preheat the oven to 350? F. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Rub with a bit of olive oil. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45-60 minutes, or until the cloves are easily squeezed from the skins (be sure to let cool before handling!) Squeeze all of the garlic out of the skins and smash with a fork to make a paste.
Increase the oven temperature to 400? F. Bring a large pot of water to boil. Cook the pasta until about 2 minutes shy of al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside. Meanwhile in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk, dried parsley, and cayenne. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and about 3 ounces of the boursin. Whisk until the cheese is completely melted. Season with salt and pepper to taste.
Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased 2 quart baking dish and top with the remaining boursin. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling. Let cool at least 5-10 minutes before serving. Top with snipped chives for garnish, if desired.

Vegan Oreo Cupcakes
My non-vegan guy friends rave over these sweet, delicious and easy cupcakes. The recipe calls for soy milk so I would recommend buying invidual boxes of it to save on cash!
Here's the recipe

Vegan Brownies
Cheaper but just as yummy as their egg-laden cousin!
Here's the recipe

Cookie Dough Brownies
1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp salt
Filling:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips
Glaze:
2 cups milk chocolate chips
2 tablespoons shortening
3/4 cups walnuts, optional

Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa, and flour. Don't over-beat. Pour into a greased 9x13 pan. Bake at 350 F for 20-25 minutes or until done. Cool completely.
For filling, in a large bowl, cream butter and sugars until light & fluffy. Beat in milk and vanilla. Gradually beat in flour. Stir in mini chocolate chips. Spread over brownies (works best to just press out with clean hands.); chill until firm.
For glaze, in a microwave safe bowl, melt chocolate chips and shortening in 30 second intervals, stirring after each time, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.
Let glaze harden before cutting in.