Vegan Chex Mix

This is only a slight modification of my standard Chex Mix, which I made today for Molly's bachelorette party.

Ingredients:

4 oz Earth Balance Original Spread
2 Tablespoons Annie's worcestershire sauce- Annie's is vegan. Most others are not.
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper, more or less to taste
1/2 teaspoon black pepper
Nutritional yeast, about 1 Tablespoon, or whatever you think is good.

6 cups corn Chex
6 cups rice Chex
1 1/2 cups Oyster crackers
1 cup pretzel sticks

Preheat oven to 235 degrees. Melt Earth Balance Spread and add other seasoning ingredients.
Stir until well blended. Add dry crackers, cereals, and pretzels and stir until sauce is evenly distributed. Bake for one hour, mixing every 15 minutes.

Have a great time, Molly, Mary, Sandy, Olivia and Mallory!

Aunt Barbie's Sweet Corn cakes

This is my healthier (hah!) version of The Cheesecake Factory Sweet corn cake appetizer.
Do whatever toppings you want. Cheese, sour cream, avocados, salsa, etc.

Strip the corn from two ears of Jersey Sweet corn.
Melt 2 T of butter.
One cup of Masa mixed with 1 t of baking soda and 1 t of salt
Mix above ingredients together, add two eggs and enough plain yogurt to make a batter that is thicker than pancake batter.
Add sweetener of your choice. I added 2 T of swerve, artificial sweetener.

Fry in a large skillet as you would pancakes, in olive oil.

I guess they are basically corn fritters. I don't know. I never had those.

Orzo Salad

I am basing this on the online recipe I found on the Epicurious site, but my real inspiration is from Shanahan's Bakery and Deli. Their orzo salad is delicious!

1. • 12 ounces orzo (rice-shaped pasta)
   • 2 tablespoons plus 1/2 cup olive oil
   • 1 1/2 cups crumbled feta cheese (about 6 ounces)
   • 1 cup chopped red bell pepper
   • 1 cup chopped yellow bell pepper
   • 3/4 cup pitted Kalamata olives
   • 1 bag chopped baby spinach
   • 1/2 cup finely chopped red onions, chopped
   • 2 tablespoons drained capers
• 3 tablespoons fresh lemon juice ( I usually just keep adding more)
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon dry mustard
3. Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives,  onions and capers.
4. Combine lemon juice, vinegar, garlic, oregano, mustard in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
5. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. 
6. Optional: What else could make this savory salad better? Add whatever pleases your palate.  Chick peas, green and black olives, vegeta seasoning might all be tasty.
7. 
   

It's not quite Amish, but it's Cajun Crab Dip

The Cajun Crab Dip at the Amish Market is the best dip. Not vegetarian, but beloved by everyone
who eats it.

Cajun Crab dip! 
8 ounces cream cheese, softened
6 ounces surimi (fake crab)
1/2 cup Thousand Island dressing
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon Tabasco sauce (more or less depending how you like it)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon paprika
2 tablespoons chopped jarred pimiento peppers or roasted red bell peppers (not raw)
enough siracha to spice it up.
mix it all in the mixer.